Job Description:
- Report to the Head Chef and other senior positions.
- Responsible for day-to-day running of kitchen and back of the house operations
- Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes)
- Produce high levels of food quality to satisfy the needs of guests.
- Ensure that food quality is of high standards and is consistent.
- Ensure that there is always sufficient supply of all food items.
- Check the food items to ensure that food served is of quality standards.
- Planning and organizing daily operational needs.
- Assist in supervision of subordinates in the kitchen
- To assist Executive Chef maintaining stable food cost percentage through proper control in wastage, storage, purchasing and plating portion
- Prepare daily inventory for food supplies for his/her section.
- Ensure quality and hygiene control and food safety, including daily kitchen equipment checks, workplace safety inspection and hygiene recording and all other administrative requirements.
- Assist the senior chefs in running the work area effectively and efficiently.
- Clean and maintain work areas, cold room as well as all equipment.
- Other adhoc duties as assigned by supervisor-in-charge.
Requirements:
- Minimum 8 years of relevant culinary experience with at least 2 years of leadership position
- Proven working experience as a Head Chef with excellent communication skills
- Advanced knowledge of food profession principles and practices
- Excellent knowledge of BOH systems, ordering and inventory
- Understand health and safety, and basic food hygiene practices
- Able to multitask and work efficiently under pressure
- Be punctual and well disciplined
- Able to work evenings, weekends, and holidays
