Key Responsibilities

Kitchen Operations

• Maintain a high standard of specified work in accordance with the Sous Chef’s instructions.
• Prepare, cook and serve food and ensure that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a section chef.
• Prepare the ingredients for a more senior chef handling main dishes.
• Measure dish ingredients and portion sizes accurately.
• Deal with deliveries and stock rotation by monitoring stock movement and be responsible for ordering on your section.
• Ensure timely production of food orders.
• Aid in achieving food cost budgets, kitchen standards and overall objectives by adhering to the laid down standards of procedures at all times.
• Carry out daily and weekly procedures, which include temperature checks, food labeling/dating and storage and ensuring that all records of such are maintained.
• Ensure an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to make profit.
• Carry out opening and closing procedures of the kitchen as laid out by Executive Chef.

Supervision & Relationship Management

• Being well versed with the daily menu and communicate to service section in case of missing items and suggest alternatives.
• Work as part of a team in a constructive manner that enables the Club to achieve the objective of providing exceptional customer service.
• Attend all meetings, briefings and training sessions as required.
• Keep oneself updated on new products, recopies and preparation techniques so as to always ensure the highest standards and consistent quality in the daily preparation.
• Ensure that the immediate reliever is well informed about all relevant operational issues.
• Prepare and submit timely reports and information for decision making.

Health & Safety

• Maintain high standards of hygiene at all times by ensuring work surfaces and surroundings are clean at all times.
• Observe high standards of personal hygiene.
• Remove any hazards and make safe any defects in the kitchen or its equipment and reports any problems to a senior chef on duty.
• Have full knowledge of, and be able to act upon, fire procedures and other emergencies.
• Be aware of and comply with statutory requirements regarding the work place such as health and safety, hygiene, fire prevention, licensing and employment law, etc.

Key Competencies

• Good communication skills
• Excellent customer service skills
• Good Hand-Eye Coordination
• Good sense of taste and smell
• Time management skills
• Attention to detail
• Ability to multitask and adopt to change within a short time
• Results oriented
• Clean, with good hygiene habits
• Organized, accurate and reliable
• Ability to work in all sections of the kitchen
• Ability to work under pressure, for long hours in a heated environment.
• Team player

Academic and Professional Qualifications

• Diploma in Food Production (a Bachelor’s Degree will be an added advantage)
• Certificate in Microsoft Office Applications
• Must have sound knowledge of food production and kitchen management

Relevant Experience

• 1-2 years working experience in Food Production