About this role
Duties and Responsibilities
- 1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
- 2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- 3. Coordinates daily tasks with the Sous Chef.
- 4. Responsible to supervise junior chefs or commis.
- 5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- 6. Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- 7. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- 8. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- 9. Full awareness of all menu items, their recipes, methods of production and presentation standards.
- 10. Follows good preservation standards for the proper handling of all food products at the right temperature.
- 11. Operate and maintain all department equipment and reporting of malfunctioning.
- 12. Ensure effective communication between staff by maintaining a secure and friendly working environment.
- 13. Establishing and maintaining effective inter-departmental working relationships.
- 14. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- 15. Personally responsible for hygiene, safety and correct use of equipment and utensils.
- 16. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- 17. Checks periodically expiry dates and proper storage of food items in the section.
- 18. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
- 19. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- 20. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- 21. Daily feedback collection and reporting of issues as they arise.
- 22. Assess quality control and adhere to restaurants service standards.
- 23. Carry out any other duties as required by management.