Carry out daily food preparation and perform duties assigned by superiors in accordance with the restaurant’s standards and quality requirements.
Follow instructions and recommendations from immediate superiors to complete daily tasks efficiently.
Coordinate daily operations and tasks with the CDP (Chef de Partie).
Supervise, guide, and train junior chefs and commis on a regular basis.
Estimate daily production requirements and ensure adequate preparation planning.
Monitor and verify the quality of raw materials and cooked food products to ensure compliance with standards.
Ensure that the production, preparation, and presentation of food are consistently of the highest quality.
Maintain high levels of guest satisfaction while effectively managing quality, operational efficiency, and food costs.
Demonstrate sound knowledge of standard operating procedures and policies related to food preparation, receiving, storage, and sanitation.
Maintain full knowledge of all menu items, including recipes, preparation methods, and presentation standards.
Ensure proper handling and preservation of all food products at appropriate temperatures.
Operate and maintain all kitchen equipment and promptly report any malfunction or maintenance requirements.
Promote effective communication among staff by maintaining a safe, secure, and friendly working environment.
Establish and maintain effective working relationships with other departments.
Demonstrate excellent knowledge of menu planning and creation while maintaining quality and controlling costs in a high-volume food operation.
Ensure personal compliance with hygiene, safety standards, and the proper use of equipment and utensils.
Complete assigned work within established deadlines and support team members in achieving departmental objectives.
Regularly check expiry dates and ensure proper storage of food items within the assigned section.
Consult daily with the CDP and DCDP regarding operational requirements, functions, and any last-minute events.
Lead by example in maintaining high standards of personal hygiene and cleanliness, both on and off duty.
Collect daily feedback and report issues promptly as they arise.
Monitor quality control measures and ensure adherence to the hotel’s service standards.
Perform any other duties and responsibilities assigned by management.
Maintain sound knowledge of the nutritional value of food and culinary products.