Job Purpose:
1. To assist the Sous Chef in maintaining the highest standard of food quality with creativity and consistency.
2. To build and maintain a strong and efficient team.
Principle Accountibilities:
1. To check on freshness and preparation of stocks, sauces and daily garnishes. To perform weekly and daily ordering of ingredients in individual sections.
2. To execute all a la carte menus.
3. To prepare the mise-en-place for the following day.
4. To organise and train each section kitchen staff so as to provide constant consistency in food presentation, taste and texture.
5. To exercise care in preventing the use of spoilt or contaminated products in any phase of food preparation.
6. To coordinate the receiving of food orders from storeroom.
Job Requirements:
• Have at least 3 years of Culinary experience in which a minimum of 1 year at a Chef De Partie level managing high turnover restaurants in a 4/5 star hotel or high volume independent restaurants
• Proficient in Local/South-East Asian Cuisine and/or Mediterranean Cuisine.
• Ability to lead and direct the kitchen and stewarding teams to achieve results
• Must possess Food Hygiene certification
• Sound knowledge of Back of House operations complying to Health and Hygiene regulations
• Good team player and team builder
• Possess creative flair in designing food offerings and displays
• Guest focused individual
• High energy levels and able to take high degrees of stress
• Good motivational skills
