주요업무내용
Prepare and cook high quality food according to menu guidelines and recipes.
Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size,
presented on the correct serving dish in the prescribed manner.
Ensuring that all mise‐en‐place is always freshly prepared and on time.
Supervising members of the kitchen team who are responsible to you.
Ensuring that junior chefs and trainees receive the right training and optimum guidance.
Helping to create good communication between floor and kitchen staff and within the kitchen.
Receiving and safe storage of food.
Assisting with regular stock takes.
Receiving, recording and accounting for supplies and deliveries.
Maintaining restaurant cost control systems as they affect your area of responsibilities.
Following correct hygienic food handling practices.
Following the restaurant’s regular cleaning and waste disposal practices.
Optimising the use of restaurant resources: food, energy, labour, water.
Using safe work practices and supporting others to use them.
Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.
Participate on the health and safety committee, rotation basis.
Maintain kitchen equipment and plant in good condition.
Participating in team meetings and surveys.
Attending training courses and seminars as and when required.
Striving to study management subjects in preparation for future advancement.
Carrying out other duties typically expected of the position as required from time to time.