Prepare and cook food in the assigned section with a specific menu. Main duty is to assist the CDP and the Sous
chef in the smooth running of the kitchen and enforcement of the rules and regulations.
• Oversees, directs and supervise all aspects of the kitchen
operation and staff.
• Assumes a 100% responsibility on the product quality of your
section.
• Minimises waste and maintain effective food cost.
• Inspects the cleanliness and working condition of all tools and
kitchen equipment.
• Follows and maintains proper plate presentation and garnish set up
for all dishes.
• Handles the store and rotate all foods properly.
• Set and prepare various stations to be ready 15 mins prior to
service.
• Ensure that all cooking equipment is operating correctly.
• Maintain a satisfactory level of hygiene in the kitchen and storage
areas.
• Follows up on kitchen staff grooming and personal hygiene.
• Make sure that all the kitchen forms are filled and accurate.
• Anticipate all food shortages and order goods ahead of time.
• Makes sure that the receiving and delivery of goods procedures are
being respected.
• Carry the end month stock-take and submit all kitchen details.
• Should be a good team leader and gatherer.
• Positive outlook and inspire confidence to juniors.
• Should have great supervisory skills.
• The ability to work under pressure.
• Great communication skills and attention to details.
• Good sense of understanding, organisation and motivation.
• Good teaching abilities.
• Excellent cooking skills and speed.