Job Descriptions
- To support the Chef De Partie and/or Sous Chef in the daily operations and work
- To ensure minimum kitchen wastage and control stock inventory
- To ensure knowledge of the product is maintained and communicated to all relevant personnel
- To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
- To ensure mis en place is completed accordingly
- To report any maintenance issues to the Junior/Sous Chef immediately
- Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
- Follows and adheres to Company policies, processes, and procedures accordingly
- To be flexible and willing to help in the kitchen at busy timob description for es if required
- Adhoc duties/projects assigned by Supervisor
Job Requirements
- Minimum professional kitchen apprenticeship or industry training certificate
- At least 1-2 years of relevant working experience
- Knowledge in food handling and preparation
- Team player and good interpersonal skills
- Able to work in a fast paced environment
Benefits
- Working in a renowned restaurant
Working hours
- 5 Days 44 hours
