- Assists the Executive Chef and Sous Chef in the daily duties and responsibilities.
- Assists in scheduling and coordination of work and other kitchen staff in the absence of the Chef.
- Verifies the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Enforces controls to minimize food and supply waste and pilferage.
- Execute and maintain standard recipes, cooking techniques and presentation to assure consistency of quality and costs.
- Co-prepares annual, monthly and weekly budget for food, labor and other costs.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Work hand in hand with restaurant managers to assure that food production consistently exceeds the expectations of guests.
- Enforces and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Interacts with guests from time to time to establish positive relationship.
- Support safe work habits and a safe working environment at all times.
Requirements:
- Minimum 4 years kitchen experience in Western, French or Italian cuisine
- Certificate in culinary is a plus
- Well converse in English.
- Good knowledge in the use of various cooking methods, ingredients, equipment and processes
- Ability to multitask and work efficiently under pressure.
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
