Job Scope
l Support Chef de Cuisine and Sous Chef to run daily kitchen operations
l Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics
l Follow standard recipes and guidelines for food presentation, production, and portioning controls
l Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met
l Equip with knowledge of food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
l Commit to serving and producing high quality food standard, applying “First in First out!” Best kitchen practice and adhering to stringent hygiene standards
l Ensure the food production follows the flow from when it gets delivered to the guest plate; be in control of the step by step preparation
l Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place
l Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues
l Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product
l Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers
l Estimate food consumption to schedule purchases and requisition of raw materials.
l Minimise waste and spoilage to expenses in line with budget
l Foster and promote a cooperative working climate, maximising productivity and employee morale
l Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position
l Work inside and continuously maneuver in and around all the Kitchens
Job Requirements
l Good knowledge in Western Cuisine
l Certification in Culinary
l Minimum 5 years of supervision position experience in a 4-5 star hotel or quality restaurant
l Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
l Excellent logistical, culinary and leadership skills
l Willing and able to do shift work
l Have a well-groomed and professional appearance
