- Coordinate food production, stock and quality in the relevant station that the Cook is assigned to
- Check all set-ups for restaurant and coordinate food display and timing
- Ensure station is organized meals go out on time and the work area is clean and orderly
- Rotates between different stations whenever needed to learn more
- Constantly check the quality of food prepared with regards to taste and temperature as per standard
- Maintain uniform presentation and garnish of all dishes as per set standards
- Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage
- Ensure smooth and effective communication between various kitchen stations.
- Supervision on receiving stocks to make sure stocks are received are correct.
- Ensure proper and timely maintenance of machineries and equipment, liaising with kitchen in charge if required
- maintain cleanliness standards are met for equipment, work stations and environment
- Adheres to rules and regulations set by the Management
Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
