Summary:
Indonesian Cuisine Chef ensures each menu item from his station(s) is/are prepared on time and meet the presentation style and quality standard required.
He or She also ensures that health and food safety standards are practiced and he helps troubleshoot any kitchen issues that may arise.
Job Duties and Responsibilities:
- Prepare Mise-en-place.
- Prepare meals as directed and according to recipe, menu specification and expected standard.
- Assist Sous Chef and Production Chef during Food Presentation.
- Ensure all prepared food is properly labelled with Day Sticker.
- Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
- Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
- Ensure staffs adhere to safety rules and regulation practices.
- Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
- Monitor and ensure food temperatures are within standard limits.
- Provide training, supervise and assign job to staff.
- Minimize wastage and optimize stock level of raw materials and ingredients.
- Monitor stock level of raw materials and products in the cold room or freezer.
- Submit wastage and spoilage report to Production Chef.
- Check and ensure weight of meals is prepared to specifications.
- Plan and order dry store items ahead actual requirement.
- Conduct daily cold room/freezer/equipment inspection.
- Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.
- Undertake any other duties assigned by immediate superior.
- Conduct daily cold room/freezer/equipment inspection.
Job Requirements
- Minimum 3 years of experience in culinary operations
- Must have a comprehensive culinary background in a specific cuisine
