Job Description
- Assists and supports the chef de partie in the preparation of different foods
- Assists in all kitchen related activities including ordering for supplies and budget control
- Assists with the coordination of banqueting events alongside the banquet manager
- Assist with the selection and training of other kitchen staff
- Assists with the planning of menus
- Ensure that the mis en place is ready on time and in sufficient quantity as per the sales forecast.
- Help control food cost and pilferage.
- Inform day to day problems to the superiors.
- Report any health or safety hazards to the CDP/Sous chef/ Executive Sous Chef.
- Maintains cleanliness, hygiene and sanitation of all utensils, small ware and equipment in his section
- Assists with the preparation, cooking and presentation of different foods in the restaurant
- Assists with the enforcement of health and safety standard within the kitchen
- Ensures that customers are served quality food and in a manner that is timely
- Carry out any other duties as and when directed by superiors.
ADDITIONAL RESPONSIBILITIES
COMPETENCIES
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Should have a high level of personal cleanliness
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Be flexible enough so as to be able to work in 24 hour rotating shifts Excellent management and organizations skills
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Works well when under pressure.
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Must be knowledgeable in checking quality of goods
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Teamwork
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Adaptability
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Time management skills
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Skilled worker in his specialized cuisine/ area.
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