Responsibilities:
- Support the Executive Chef / Head Chef in managing and administering all facets of the kitchen’s operation.
- Work closely with the Executive Chef / Head Chef to produce diversified menus in accordance with the restaurant’s policy and vision.
- Preparation and cooking of restaurant dishes with required standards, specifications and presentation as designated by Management and ensure consistent preparation and production of food.
- Run, manage and coordinate all sections of Kitchen and the kitchen staff.
- Responsible for managing the kitchen in the absence of Executive Chef / Head Chef.
- Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multitask.
- Maintain order and discipline in the centre kitchen during working hours.
- Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development.
- Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas.
- Ensure sufficient stocks in storage and order for replenishment.
- Minimize food wastage.
- Perform other job related tasks as and when assigned.
- Demonstrate a positive attitude with a passion and take pride in the role and responsibility.
- Comply at all times with the Staff Code of Conduct.
- Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff.
- Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.
