The Role
To assist Head Chef in supervising the various work sections in the Kitchen.
Primary Responsibilities
- Ensure all food preparation is according to the standard set by the Head Chef.
- Check daily mis-en-place, preparation, cooking and presentation of all food.
- Plan, direct, control and coordinate the activities of all Cooks engaged in preparing food, cooking food and cleaning to ensure an efficient and smooth food service.
- Assist the Head Chef in planning menus, daily specials and food promotions.
- Estimate food consumption and prepares requisitions, indicating type and quantity of food items, for approval by the Head Chef.
- Check the quality and quantity of food received from the direct market, food store room.
- Draw up time schedules and annual leave programs for the Head Chef’s approval.
- Control costs by minimizing spoilage, maintaining adequate inventory of food, portion control
- Train, guide and evaluate performance of personnel.
- Help the Head Chef in planning and conducting staff training classes.
- Ensure that all machines, furniture, equipment and utensils are clean and in working condition at all times.
- See to it that the kitchen is always in a safe working condition and to prevent unnecessary accidents.
- Come up with new menu items, decorations and write service procedures.
- Carry out test cooking, try out new recipes, writes recipe cards and prepares dishes for picture taking.
- Ensure that standard recipes are used as much as possible.
- Discuss daily activities, functions and special orders with the F & B Executive.
- Perform duties common to all supervisors and other duties as may be assigned by the Head Chef.
Requirements:
· Minimum NITEC in Asian Culinary Arts.
· Minimum 5 years of working experience as Cook.
· Passionate about the food.
