The role includes
Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
Responsible to supervise junior chefs and interns
Ensure that the production, preparation and presentation of food are of the highest quality at all times
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
Follows good preservation standards for the proper handling of all food products at the right temperature
Ensure effective communication between staff by maintaining a secure and friendly working environment
Establishing and maintaining effective inter-departmental working relationships
Personally responsible for hygiene, safety and correct use of equipment and utensils
Daily feedback collection and reporting of issues as they arise
Assess quality control and adhere to service standards
