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MAIN DUTIES:
Position Requirements
- Responsible for the preparation and checking of food according to the Legendary Service Training, as well as assisting the Sous Chef/ Junior Sous Chef wherever possible
- He/She is to prepare and submit all food requisitions and transfers to the Sous Chef/ Junior Sous Chef to ensure proper controls.
- He/she is to co-ordinate with the stewarding department for day-to-day operation requirements and cleanliness.
- Check the quality of raw materials in his assigned areas, as well as their storage, handling and usage.
- To ensure constant rotation of all stocks in the kitchens.
- Assist in other food production areas as and when required.
- Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.
Administration
- Technical knowledge and job skill training for all food produced within his area and the effective use of provided materials.
- Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
- Guide Demi Chef and Cook 1 and Cook 2 in decision- making.
- Keep the Sous Chef and Junior Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.
- To carry out checks of all refrigerators and freezers at least twice daily for proper functioning and cleanliness.
- Ensure full co-operation and good relationship with all other service colleagues and department.
MAIN DUTIES:
Position Requirements
- Responsible for the preparation and checking of food according to the Legendary Service Training, as well as assisting the Sous Chef/ Junior Sous Chef wherever possible
- He/She is to prepare and submit all food requisitions and transfers to the Sous Chef/ Junior Sous Chef to ensure proper controls.
- He/she is to co-ordinate with the stewarding department for day-to-day operation requirements and cleanliness.
- Check the quality of raw materials in his assigned areas, as well as their storage, handling and usage.
- To ensure constant rotation of all stocks in the kitchens.
- Assist in other food production areas as and when required.
- Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.
Administration
- Technical knowledge and job skill training for all food produced within his area and the effective use of provided materials.
- Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
- Guide Demi Chef and Cook 1 and Cook 2 in decision- making.
- Keep the Sous Chef and Junior Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.
- To carry out checks of all refrigerators and freezers at least twice daily for proper functioning and cleanliness.
- Ensure full co-operation and good relationship with all other service colleagues and department.