Job Description

• Responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and head chef on the daily requirements, functions and also about any last minute events.
• Carry out any other duties as required by management.

Job Type: Full-time

Experience:

• CDP: 4 years (Preferred)