BASIC PURPOSE
Responsible for assisting the Sous Chef and Junior Sous Chef in supervising kitchen staff, preparing and cooking dish in accordance to company Standard with good speed and accuracy.
Good knowledge of hot kitchen and pastry skills.
Beverage knowledge is an additional skill set.
II PRIMARY ACCOUNTABILITIES
1. Assist Chef in ordering food for the week and liaise with suppliers to obtain the most competitive priced supplies.
2. Assist Chef in outlet inventory to ensure sufficient stock balance in accordance to outlet sales.
3. Prepares, checks and tastes all batches of food prepared to the outlets and ensures consistency in taste, quantity, color, temperature and presentation of food. Take into account customer feedback and channel this back to the Sous Chef.
4. On daily basis, organize staff stations and preparation work to be carried out by various staff when the Chef is not available.
5. Review communication board daily.
6. Trains and teach new staff on how to prepare items on the menu according to company's standard.
7. Ensures that there is little wastage in food preparation.
8. Ensures that the kitchen staff maintains high standard of hygiene.
9. Ensures that kitchen staff adheres to general kitchen cleanliness.
10. Any other tasks as and when assigned by Management.
11. Conduct hiring for junior positions when required.
Requirements
Physically Fit
Standing environment
Ability to handle pressure
Able to work weekends and Public holidays based on flexible schedule planning.
