Report to the Head Chef and other senior positions.
Responsible for day-to-day running of kitchen and back of the house operations
Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes)
Produce high levels of food quality to satisfy the needs of guests.
Ensure that food quality is of high standards and is consistent.
Ensure that there is always sufficient supply of all food items.
Check the food items to ensure that food served is of quality standards.
Planning and organizing daily operational needs.
Assist in supervision of subordinates in the kitchen
To assist Executive Chef maintaining stable food cost percentage through proper control in wastage, storage, purchasing and plating portion
Prepare daily inventory for food supplies for his/her section.
Ensure quality and hygiene control and food safety, including daily kitchen equipment checks, workplace safety inspection and hygiene recording and all other administrative requirements.
Assist the senior chefs in running the work area effectively and efficiently.
Clean and maintain work areas, cold room as well as all equipment.
Other adhoc duties as assigned by supervisor-in-charge.
Requirements:
Minimum 8 years of relevant culinary experience with at least 2 years of leadership position
Proven working experience as a Head Chef with excellent communication skills
Advanced knowledge of food profession principles and practices
Excellent knowledge of BOH systems, ordering and inventory
Understand health and safety, and basic food hygiene practices
Able to multitask and work efficiently under pressure
Be punctual and well disciplined
Able to work evenings, weekends, and holidays
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