- Responsible for assisting Chef in administrative work
- Responsible for procuring ingredients and invoicing
- Responsible for preparing ingredients and dishes
- Counsels, guides and instructs personnel in the proper performance of their duties
- Responsible in assisting the Chef in the development of new dishes
Job description:
- Assume the role as Head Chef in his or her absence
- Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
- Ensure kitchen personnel is trained in best cleanliness and sanitation practices
- Manage all activities in the kitchen, including food preparation and production, management and training of kitchen staff
- Ensure that all kitchen working documents, forms and reports are forwarded on time.
- Ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications
- Service standards, positively making enhancements and corrections where needed to improve service and product delivery.
- Improving productivity levels and the need to prudently manage food costs within acceptable guidelines, ensuring optimum efficiency of all equipment.
- Establishes a well-organized and hygienic Chef Uniform’s area and Dry Store, maintaining close control on the consumption of food, stores and inventory. Physical inventories of all supplies and operating equipment are to be taken on a monthly and a quarterly basis respectively.
- Determines food quality, labour, productivity levels.
- Directs food apportionment policy to control costs.
- Frequently verifies that only fresh products are used in Food preparation.
- Serves fresh food to the guests that is consistent in quality, and which reflects the style of the concept.
- Supervises Kitchen personnel coordinating their assignments and rostering appropriately to ensure economical and timely food production.
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
- Frequently tastes products and be demanding and critical when it comes to quality.
- Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
- Establishes and enforces sanitation standards are in line with NEA standards.
- Encourages feedback from FOH team.
- Ensure all employees provide a courteous and professional service at all times
- Reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up.
- Maintains positive guest and colleague interactions with good working relationships.
- Attends training sessions and meetings as and when required.
Job Requirements:
- More than 9 years in a Japanese fine dining kitchen
- Excellent knowledge of ingredients
- Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station
- Acute taste for food
- Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
- Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
- Excellent knowledge of food hygiene regulations and company quality standards
- Passion to cook
- Able to work at a fast pace and under pressure
- Creative in working with ingredients
- Positive attitude
- Responsible
- Good attention to detail
- Good organisational and supervisory skills
- Able to work in a team
- High standard of personal hygiene
