*Responsibilities include, but are not limited to:
*Working closely with the Executive Chef/Chef De Cuisine and his assigned personnel: supporting Sous/Junior Sous Chef; running the entire daily kitchen operations and also for outside catering events.
*Preparation/delegating of mise en place as written/verbally instructed by superior .
*Ensuring consistency in work performance; overseeing junior kitchen staff members: demi chef/cook/ trainees; learn and study the full knowledge of the menus and their recipes.
*Maintain proper stock for smooth running of daily restaurant operations
*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company /Head chef's standards.
*Always ensure quality control and food presentation as per standard company recipes (restaurant/outside catering) , ensuring all portion controls are strictly adhered to following the head chef's practices.
*Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (all staff members to use probe thermometer for checking of food temperature during receiving and to duly filled up FSMS monitoring form)
*Assisting Head chef/keep him updated; to oversee for stock items that are fast moving and for those that are not moving
*To ensure good hygiene and personal grooming standards, ensure working with safety for yourself and all fellow colleagues and adhere to Risk Management/safety practices.
*Enjoys being challenged, committed to serving food of the highest quality.
*To assist in monthly inventory for the entire kitchen..
*Monitoring portion and waste control to maintain profit margins.
*Perform any other duties as assigned by the management/CDC/Restaurant Manager
Requirements:
· Have good initiative, a self-starter and a team player.
· Positive attitude and good communication skills
· Solutions-oriented, results driven and problem-solver
Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)
