Job Descriptions including, but are not limited to:
- Collaborating closely with the Executive Chef/Chef De Cuisine (head chef) and their team: supporting the CDC, Sous Chef, and Junior Sous Chef in managing daily kitchen operations and outside catering events.
- Preparing and delegating mise en place as directed by superiors, either verbally or in writing.
- Ensuring consistency in work performance; supervising junior kitchen staff, including demi chefs, cooks, and trainees, in learning and understanding the menus and their recipes.
- Maintaining proper stock levels to ensure smooth daily kitchen operations.
- Ensuring the proper handling and storage of all food items (First-in-First-out) according to company and head chef standards.
- Consistently ensuring quality control and food presentation as per company recipes (for both restaurant and outside catering), strictly adhering to portion controls as practiced by the head chef.
- Inspecting the quality of food upon receipt and signing off on delivery orders in accordance with company policy (using a probe thermometer to check food temperatures during receiving and filling out the FSM monitoring form).
- Assisting and updating the Head Chef on stock items, particularly those that are fast-moving or not moving.
- Ensuring good hygiene and personal grooming standards, workplace safety for yourself and colleagues, and adherence to Risk Management/safety practices.
- Embracing challenges and committing to serving food of the highest quality.
- Demonstrating good initiative, being a self-starter, and a team player.
- Performing any other duties as assigned by the management, Executive Chef, CDC, or restaurant manager.
**Requirements:
· Meticulous, keen attention to detail and creativity.
· Capable of working in a fast-paced environment.
· Positive attitude and good communication skills
· Solutions-oriented, results driven and problem-solver
*Those with a degree certification- please Contact 97333729 for a career pathway chat
