CHEF DE CUISINE

The position Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.

~ Facilitate effective communication and engagement at the workplace.

~ Apply food safety management systems for food service establishments.

~ Conduct food and beverage hygiene audit.

~ Demonstrate advanced dry heat cooking techniques.

~ Demonstrate sous vide method.

~ Establish relationships for customer confidence.

~ Facilitate effective work teams.

~ Grind wet flour.

~ Identify meat and its fabrication and utilisation in culinary.

~ Identify seafood and its fabrication and utilisation in culinary.

~ Maintain workplace safety and health policies and procedures.

~ Manage productivity improvement.

~ Solve problems and make decisions at supervisory level.

~ Supervise food production.

~ Supervise quality procedures.

~ Understand asian food culture and techniques.

~ Understand nutritional knowledge and dietary requirements

The position Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.

~ Facilitate effective communication and engagement at the workplace.

~ Apply food safety management systems for food service establishments.

~ Conduct food and beverage hygiene audit.

~ Demonstrate advanced dry heat cooking techniques.

~ Demonstrate sous vide method.

~ Establish relationships for customer confidence.

~ Facilitate effective work teams.

~ Grind wet flour.

~ Identify meat and its fabrication and utilisation in culinary.

~ Identify seafood and its fabrication and utilisation in culinary.

~ Maintain workplace safety and health policies and procedures.

~ Manage productivity improvement.

~ Solve problems and make decisions at supervisory level.

~ Supervise food production.

~ Supervise quality procedures.

~ Understand asian food culture and techniques.

~ Understand nutritional knowledge and dietary requirements