• Oversee the daily preparation and production of all dishes, ensuring that they are prepared according
to standard recipes and portion sizes.
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP
guidelines and local health regulations.
• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the
reputation of the establishment.
• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production.
• Monitor food cost and portion control to reduce waste and maintain cost efficiency.
Qualifications
• Culinary diploma or equivalent certification from a recognized culinary institute is preferred.
Experience
• Proven experience as a Demi Chef/ Chef de Partie or similar role in Western and/or Asian Cuisine
within reputable restaurants or hotels.
