Job Descriptions including, but are not limited to:
- Collaborating closely with the Executive Chef. As head of kitchen, you will oversee the Chef De Cuisine and his team, supporting the CDC, 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 Management and Executive 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, and or Group General 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 without a degree certification- please Contact 97333729 for a career pathway chat
