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Job Description
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Akes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
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Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
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Coordinates daily tasks with the Sous Chef.
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Responsible to supervise junior chefs or commis.
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Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
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Ensure that the production, preparation and presentation of food are of the highest quality at all times.
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Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
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Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
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Full awareness of all menu items, their recipes, methods of production and presentation standards.
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Follows good preservation standards for the proper handling of all food products at the right temperature.
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Operate and maintain all department equipment and reporting of malfunctioning.
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Ensure effective communication between staff by maintaining a secure and friendly working environment.
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Establishing and maintaining effective inter-departmental working relationships.
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Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
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Personally responsible for hygiene, safety and correct use of equipment and utensils.
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Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
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Checks periodically expiry dates and proper storage of food items in the section.
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Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
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Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
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Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
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Daily feedback collection and reporting of issues as they arise.
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Assess quality control and adhere to hotels service standards.
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Carry out any other duties as required by management.
Skills
A high standard of spoken and written English.
Flexible working hours subject to the demands of the business.
Able to work under pressure.
Excellent culinary catering talent.