Job Summary

Assist Chef de Cuisine/ Sous Chefs in the day to day operation, representing his station in the absence of the assistance of the Sous Chef in all areas of responsibility. Responsible for the efficient and smooth running of food production within the designated station. Perform all daily tasks to a consistent high standard in line with both departmental and brand standards. Also responsible for supervising the associates and ensuring high level of food preparation and to deliver an excellent guest and member experience while assisting with food cost controls and stock rotation.

Duties and Responsibilities

• Prepare food items and ensure that the food quality and presentation consistently meet the expectations of the supervisor, guest and associates. All government food handling regulations must be consistently followed by all kitchen associates.
• Assist the Sous Chef during the production, serving and coordination of the daily operations. Act as Sous Chef during its absence, in coordination with the senior chef in the designated property.
• Taste all the food items prepared for the consumption of the hotel guests making sure that the final product is up to the hotel standard and to the guests’ needs and expectations.
• Assist the Sous Chef during the production, serving and coordination of the daily operations. Act as Sous Chef, in coordination with the senior chef in the Property when this is not on duty or absent from the operation.
• Support the controls expenses for the entire kitchen by producing only what is needed, getting the proper yield of all ingredients and preparing items correctly the first time.
• Assist the Sous Chef in the building, costing and implementation of the menus.
• Control daily usage of produce and consumption.
• Create awareness of cost controls.
• Responsible for attaining all agreed upon goals and objectives within the specified time frame as part of management's overall goals and objectives for the fiscal year.
• Assist the Sous Chef in building, costing and implementation of the menus.
• Responsible for attaining all agreed upon goals and objectives within the specified time frame as part of management's overall goals and objectives for the fiscal year.
• Contribute in the compiling of the market list and the duty roster.
• Assure that the junior associate are continuously performing as per given tasks and standards.
• Train the junior associate as per given standards.
• Coach and support the junior associates by transferring his/her knowledge and experience to them.
• Assure that HACCP and other Standards are well understood and implemented by all kitchen associates.

Experience and Skills

• HACCP – PIC level 2
• Basic Food Hygiene
• Culinary Diploma
• Minimum 2 years experience in the same role and property rating.