Job Description

AREAS OF RESPONSIBILITY Supports the Executive Sous Chef and Sous Chef in delivering high quality of food, handling purchase requests and ensuring the smooth operations of the culinary section. Ensures the highest standards of quality in the daily preparation of food and keeps himself/herself up to date with the new products, recipes and preparation techniques. Facilitates purchase and storeroom requests based on schedule and ensures that par stocks are on hand. Manages food cost in coordination with the Executive Sous Chef/ Sous Chef. Inspects all areas for cleanliness, proper storage of items and par stocks on a daily basis. Monitor the flow of food items to avoid spoilage and expiration of items. Supervises team members and conducts daily briefing in the absence of the Executive Sous Chef and Sous Chef. Conducts departmental trainings from time to time to all team members. Reports engineering concerns accordingly. Completes temperature control logs for hot and cold dishes. Ensure all reports and checklists are accomplished on a daily basis or as required. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensures that the production, preparation and presentation of food are of the highest quality at all times. Follows good preservation standards for the proper handling of all food products at the right temperature. Ensures implementation of health safety protocols in the workplace. Adheres to HACCP and hygiene standards.

• Prepares work checklist and organises workstations for each shift, maintaining high levels of productivity and sanitation at all times.
• Consults with Supervisor regarding menus, controls the portioning and rotation of foods to ensure food costs while maintaining the standards.

Coordinates all pastry/baking food preparation including banquets when necessary Prepares pastries, breads and the like for service and special functions ensuring that all stations are set for forecasted covers Demonstrates recipe knowledge for pastry and bread making suggestions to improve quality and eliminate waste Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices Ensures food production are done based on required covers. Ensures proper amount of food is in place based on forecasted covers and production.Meet and exceeds customer and employee expectations by providing Yes I Can! service and teamwork Provides value added service to customers by doing whatever reasonable and possible to meet or exceed customer expectations Communicates effectively with customers, co-workers and supervisors Demonstrates teamwork by co-operating and assisting co-workers as needed Handles difficult situations effectively Meets Yes I Can! Service standards Performs other duties as required to provide Yes I Can! service and teamworkJob Type: Full-timeBenefits:

• Company Christmas gift
• Company events
• Health insurance
• Staff meals provided

Schedule:

• 10 hour shift

Supplemental Pay:

• 13th month salary

Education:

• Bachelor's (Preferred)

Experience:

• Chef de Partie: 4 years (Preferred)
• Baking and Pastry: 5 years (Preferred)
• Hotel: 3 years (Preferred)