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Has knowledge of all preparation concerning ingredients, cooking techniques and presentation in his area of responsibility
Responsible for proper utilization of energy, fuel, water, gas and other supplies in relation to operation.
Prepare mis en place according to the occupancy and be already on time and ensures availability throughout the shift.
Informs Chef at the start of the shift for any out of stock items.
Responsible for following cleaning schedule to maintain sanitation and hygiene in his/ her section.
Ensures food quality and food production standard practices are well maintained at all times
Ensures that production is done according to the standard recipes at all times
Ensures working is well kept tidy, checks equipment’s for any malfunctions that would possibly cause danger to staff; maintains a good working environment
Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times
Practice proper waste segregation.
Inspects all fridges, storage areas and work areas in his section at the start of the shift, during the shift and at the end of shift, to ensure all items are in good condition.
Responsible of creating new innovative dishes concerning his line of specialty.
Checks chillers and storage area thoroughly to avoid spoilage and maintain FIFO.
Establishes good working relationships among his colleagues.
Responsible for conducting trainings to his assistants, commis, casual workers and student trainees
Follow hotel rules and regulation at all times
Perform any other duties assigned by superiors.
Replace Sous Chef when requested/ or during his/her absence; ensures work is properly done