Description
The position will be responsible for taking care of the daily food preparation and duties assigned to meet the set standard and qualities. Will assist in the preparation and service of all sections in the Kitchen.
DUTIES & RESPONSIBILITIES
Responsibilities and essential job functions include but are not limited to the following:
1. Working with the Sous Chefs and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation
2. Ensure that the restaurant kitchen produces a high quality food product at all times.
3. Ensure that all standard recipes are followed at all times
4. Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per legal requirements at all the times.
5. To assist in checking the completeness of all food and kitchen equipment sent to each function
6. To assist the Head Chef to check the completeness of all suppliers’ deliveries and the correctness of their invoices
7. Participates in the activities of his personnel.
8. Sees that personnel handle and use kitchen utensils properly.
9. Ensures cleanliness of all utensils, cooking equipment, working tables, cold room and all the kitchen area.
10. Ensures that the restaurants cost control policies and procedures are followed.
11. Other duties and responsibilities to be assigned from time to time by the Executive Chef.
12. To report for duty punctually wearing the correct uniform.
13. Maintain a high standard of personal appearance and hygiene at all times
14. To attend training and meetings as and when required.
15. Undertake any reasonable task and secondary duties as assigned by the General Manager.
The position will be responsible for taking care of the daily food preparation and duties assigned to meet the set standard and qualities. Will assist in the preparation and service of all sections in the Kitchen.
DUTIES & RESPONSIBILITIES
Responsibilities and essential job functions include but are not limited to the following:
1. Working with the Sous Chefs and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation
2. Ensure that the restaurant kitchen produces a high quality food product at all times.
3. Ensure that all standard recipes are followed at all times
4. Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per legal requirements at all the times.
5. To assist in checking the completeness of all food and kitchen equipment sent to each function
6. To assist the Head Chef to check the completeness of all suppliers’ deliveries and the correctness of their invoices
7. Participates in the activities of his personnel.
8. Sees that personnel handle and use kitchen utensils properly.
9. Ensures cleanliness of all utensils, cooking equipment, working tables, cold room and all the kitchen area.
10. Ensures that the restaurants cost control policies and procedures are followed.
11. Other duties and responsibilities to be assigned from time to time by the Executive Chef.
12. To report for duty punctually wearing the correct uniform.
13. Maintain a high standard of personal appearance and hygiene at all times
14. To attend training and meetings as and when required.
15. Undertake any reasonable task and secondary duties as assigned by the General Manager.
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