Job Description
- Review the daily production sheets with demi or chef de partie or sous chef when the first is not present.
- Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
- Actively participates in training of culinary skill to junior talent and apprentices
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
- Keeps work station clean and organized including, but not limited to fridges, freezers, counter tops and stove tops.
- Ensures that station opening and closing procedures are carried out to standard.
- Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
- Ensure FIFO is practiced.
- Operate all kitchen equipment and conduct them with safety in mind at all times.
- Ensures that all the food products are handled, stored, prepared and label properly and served safely in accordance with hotel and government food safety guidelines.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Adhere to all environment policies and programs as required.
- Other reasonable duties as required.
- Briefing with talent on new happenings and follow up.
- Monitor delivery and delegate to arrange accordingly.
- Cleaning schedule to follow.
- Always do the line check
- Kitchen log book to be filled out.
- Run the section with great confidence and sense of urgency.
- Ensure full liaison with other members of the section and the kitchen team.
- Strong communication with the chef de partie of the section.
- Key relationship with the executive chef and sous chefs.
- Daily data collection and reporting of issues as they arise.
- Stock rotation, FIFO.
- Vegetables, dried goods and other food related items to be stored properly.
- Understand and apply the principal of HACCP program.
Desired Skill & Expertise
- At least 2+ years experience in western Kitchen.
- Demonstrates initiative at all the times.
- Strong desire to improve on skills and knowledge.
- Preparation and service of hot and cold items.
- Ability to produce own work in accordance with deadline.
- Should understand how to read recipes and a good knowledge of cooking.
- A true “team-player” mentality and flexible attitude towards a diverse set of tasks.
- Strong interpersonal and problem solving abilities.
- Good practical, operational and adequate administrative skills.
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