Job Description:
Responsible for quality of food, planning, directing and coordinating all activities of all personnel involved in cooking and food preparation in the absence of the Chef.
Requirements:
- Ensures that all food prepared and served is according to food hygiene standards
- Checks daily mis-en-place, cooking, preparation and presentation of food.
- Coordinates and controls all food requisitions for the Executive Chef to approve.
- make sure that all inter kitchens transfers are complete, accurate and made on time
- Assists the chef in checking the quality of food being received from the suppliers
- Controls cost by minimizing spoilage, maintaining adquate inventory of food, utilizing food suprluses and portion control.
- Ensures that all machines, furniture and equipment are clean and in working condition at all times and safe to use to prevent unnecessary accidents.
- Train and guide junior staff and evaluate their performance.
