Operations
- To take pride in personal appearance for personal hygiene and uniform.
- To strictly follow the rules imposed by Government for events such as Covid-19
- To constantly be physically involved in all phases of the daily operation requirements.
- To check all set-ups for restaurant functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards.
- To constantly check the quality of food prepared with regard to taste and temperature.
- To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
- To monitor and fully implement the portion control established with the recipe given.
- To minimise waste and spoilage.
- To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
- Ensures smooth and effective communication among the kitchens and with other departments.
- To constantly be alert on freshness, presentations and temperature of food served.
Hygiene And Sanitation
- Liaise and work closely with the other Chefs for pre-planning and execution of cleanliness of equipment.
- To check all machinery, ensure proper maintenance and usage of the equipment. Misuse of equipment should be reported and disciplinary action should be taken.
- Follow the hygiene and sanitation procedures when handling food / equipment / utensils.
- Make sure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and properly sanitized.
- To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times.
- To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated.
- To work closely with the other Chefs and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis.
Training / Development:
- Commitment for the future through objective guidance.
- To attend training classes for staff to develop their skills / new menu items.
- To be trained on fire and safety, emergency procedures and hygiene.
- To provide the necessary assistance / support to other staff in the kitchen.
Cost Control:
- To help the Head chef to keep the food cost at a set %, every month following recipes and instructions to prepare dishes in the proper way.
- If you receive the goods and sign the supplier invoices, make sure there are no mistakes or over charged items.
- To control that food portioning, serving, requisitions / receiving from stores are properly controlled / minimized wastage based on the Head chef SOP.
