Prepare and cook food in the assigned section with a specific menu. Main duty is to assist the CDP and the Sous

chef in the smooth running of the kitchen and enforcement of the rules and regulations.

Skills

• Oversees, directs and supervise all aspects of the kitchen

operation and staff.

• Assumes a 100% responsibility on the product quality of your

section.

• Minimises waste and maintain effective food cost.

• Inspects the cleanliness and working condition of all tools and

kitchen equipment.

• Follows and maintains proper plate presentation and garnish set up

for all dishes.

• Handles the store and rotate all foods properly.

• Set and prepare various stations to be ready 15 mins prior to

service.

• Ensure that all cooking equipment is operating correctly.

• Maintain a satisfactory level of hygiene in the kitchen and storage

areas.

• Follows up on kitchen staff grooming and personal hygiene.

• Make sure that all the kitchen forms are filled and accurate.

• Anticipate all food shortages and order goods ahead of time.

• Makes sure that the receiving and delivery of goods procedures are

being respected.

• Carry the end month stock-take and submit all kitchen details.

• Should be a good team leader and gatherer.

• Positive outlook and inspire confidence to juniors.

• Should have great supervisory skills.

• The ability to work under pressure.

• Great communication skills and attention to details.

• Good sense of understanding, organisation and motivation.

• Good teaching abilities.

• Excellent cooking skills and speed.