The Chef is responsible for conveying Rumah Makan Minang brand, food and service. The position is involved in driving the business by providing exceptional quality food. Moreover, the Chef is tasked with supporting the overall operational needs of the Central Kitchen.
Reporting to the Executive Chef, the Chef is expected to carry out and perform the duties and responsibilities diligently. The goal is to provide exceptional quality food and carry the brand well.
Responsibilities
- Assemble ingredients and/or kitchen equipment prior to preparation of menu dishes, according to the establishment and/or Senior Chef’s requirements, where applicable
- Apply culinary techniques to prepare food according to the establishment’s standard recipes and operating procedures, where applicable
- Ensure appropriate portioning and serving size for waste control
- Supervise work output of Kitchen Assistants, where applicable
- Maintain cleanliness of kitchen stations and upkeep of cooking equipment
- Follow the Senior Chef’s instructions for the preparation of menu items and meeting of other operational needs
- Support compliance with food safety and sanitation requirements, in areas such as product rotation, temperature maintenance, storage procedures, and food handling techniques (where applicable)
- Coordinate and manage food preparation at a kitchen station
- Plate menu dishes prior to service
- Support the Sous Chef and Head Chef in the development of new menu dishes
- Monitor and guide Kitchen Staff in appropriate portioning and serving size for waste control
- May oversee one or more Kitchen Assistants, Cooks, and/or other Kitchen Staff, where applicable
- Maintain cleanliness of kitchen stations and upkeep of cooking equipment
