CDP

JOB DESCRIPTION

•  Coordinates daily tasks with the team.
•  Responsible to supervise junior chefs or commis.
•  Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
•  Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensure the highest levels of guest satisfaction, quality, and 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.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety, and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Guides and trains the subordinates on a daily basis to ensure high motivation and an economical working environment.
• Assess quality control and adhere to Restaurant service standards.

JOB REQUIREMENT

• Flexible working hours are subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.
• Hotel Management Graduate or Culinary Degree with minimum 3 years certification.
• At least 4 years of experience cooking in a well-established restaurant or full-service hotel.