Daily operation at assigned kitchen to meet the expected standards, responsible to help the Head, Sous Chef in implementing all day to day relevant and assigned tasks and responsibility adequate to hygiene.
Organize daily operation for his section-kitchen
Training subordinates on culinary & hygiene standards
Support Sous Chef-Executive Chef send and receive orders from suppliers
Have full knowledge of all menus being offered in respective kitchen any time.
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
Make sure all food is prepared by recipes designated by Chef in-Charge.
To carry out daily checks of all refrigerators, freezers, mise-en-place, and stocks.
Checks daily time sheet is correctly filled in each section.
Responsible for the cleanliness of respective sections / Kitchen.
Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the restaurant.
Ensure all equipment is being maintained and cleaned regularly.
Read, understand and implement the relevant sections of the health and safety policies.
Checks daily use records to make sure that estimates are filled correctly, and production is following these estimates as closely as possible.
Notify Supervisor of any problems or complaints as and when they arise.
Reports all needed maintenance projects.
Coordinates daily tasks with the Chef-in-Charge.
Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the direct manager or head of department.
Personally, responsible for hygiene, safety and correct use of equipment and utensils.
Perform any other duties as required by the Chef –in- charge or outlet manager from time to time.
Participate and serve guests during outside catering as and when assigned.
Attend requested meeting that pertain to the workplace.
Skills
Knowledge of various recipes and service standards.
Knowledge of Hygiene standards
Basic command of English language spoken and written
Familiarity with food and labor cost controls.
Basic computer knowledge