ROLE & RESPONSIBILITIESTakes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.Always ensure compliance with all legally required hygiene and safety practices and maintain high standards of..
ROLE & RESPONSIBILITIES
Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
Always ensure compliance with all legally required hygiene and safety practices and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
Coordinates daily tasks with team members
Assist to supervise line cook or commis, as required.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are always of the highest quality.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Follow good preservation standards for proper handling of all food products at right temperature.
Check expiry dates and proper storage of food items in the section.
Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
Always ensure compliance with all legally required hygiene and safety practices and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
Coordinates daily tasks with team members
Assist to supervise line cook or commis, as required.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are always of the highest quality.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Follow good preservation standards for proper handling of all food products at right temperature.
Check expiry dates and proper storage of food items in the section.
