Responsibilities
1. Assist Sous Chefs in the performance of their culinary and other duties, the needs of the outlets and company standards. 2. Preparation of food items according to recipes and menus, including specialized Breads production for Breakfast ‘Theme Nights’, buffets, banquets and a la carte. 3. Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and colleagues when directed to do so. 4. Checks the daily menus, function sheets, par stocks and mise en place lists. 5. Records all recipes and procedures in own recipe book. 6. Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms. 7. Supervision of buffet replenishment and clearance. 8. Preparation and set up daily mise en place and buffets as per standards. 9. Arranges plates and helps in dishing our meal portions according to Kitchen Order Tickets (KOTs). 10. In charge of food hygiene and temperature control for responsible section. 11. As directed, prepares colleagues rosters. 12. Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out). 13. All other duties assigned by Sous Chefs and direct supervisors.
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1. Assist Sous Chefs in the performance of their culinary and other duties, the needs of the outlets and company standards. 2. Preparation of food items according to recipes and menus, including specialized Breads production for Breakfast ‘Theme Nights’, buffets, banquets and a la carte. 3. Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and colleagues when directed to do so. 4. Checks the daily menus, function sheets, par stocks and mise en place lists. 5. Records all recipes and procedures in own recipe book. 6. Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms. 7. Supervision of buffet replenishment and clearance. 8. Preparation and set up daily mise en place and buffets as per standards. 9. Arranges plates and helps in dishing our meal portions according to Kitchen Order Tickets (KOTs). 10. In charge of food hygiene and temperature control for responsible section. 11. As directed, prepares colleagues rosters. 12. Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out). 13. All other duties assigned by Sous Chefs and direct supervisors.
Apply Online
