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Job Description
• Working under Head Chef. Maintains good team work and helps in staffing needs. He directly
• communicates to Head Chef. Others are as follows:
• • Overall responsible in running the kitchen during Head Chef’s day off
• • Assumes 100% responsibility for quality of products served.
• • Knows and complies consistently with our standard portion sizes, cooking methods,
• quality standards and kitchen rules, policies and procedures.
• • Handles stores and rotates all products properly and raw material availability.
• Prepare, season, and cook food for guests, staff, visitors and special functions.
• Review menus to determine types and quantities of food.
• Prepare quality food in sufficient quantities to cover all services requirements.
• Coordinate timing of preparation in order to meet service schedules for guests, staff, visitors and catering services.
• Adhere to standardization of recipes and portion control to prevent food waste.
• Adhere to sanitation and safety standards (HACCP)
• Participate in the process of ordering supplies.
• Give direction to personnel who assist in food preparation .
• Utilize knowledge of any specific needs of guests in performance of duties and responsibilities.
• Prepare and cook full course meals.
• Prepare and cook individual dishes and foods.
• Prepare dishes for customers with food allergies or intolerances.
• Train staff in preparation cooking and handling of food.
• Supervise kitchen staff and helpers, maintain inventory and records of food, supplies and equipment.
• Maintain established departmental policies and procedures, objectives, quality assurance program and safety standards.
• Orient and mentor new staff members
Skills
Cooking , Cooking ,
Qualifications
- Diploma in Hotel Management and Catering Technology
- Bachelor of Hotel Management (BHM)