To assist Head Chef supervising and running their assigned section within his culinary outlet and on demand in any other area of the culinary operation.
To take full responsibility for the food quality and presentation of their assigned kitchen section and on demand to assist other areas
To ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of kitchen and related kitchen staff within their assigned kitchen section or other parts kitchens of the cafe operation.
To ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by himself and his subordinates.
To be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates.
To oversee his kitchen section, cooperate with the other section within the kitchen outlet or entire kitchen department operation logistically, organizationally and coordinate accordingly with any supporting kitchen department.
To comply at all times, the standard recipes, quality requirements, stocks, and techniques of his section kitchen and communicates with Head Chef, Sous Chef, and supporting kitchens’ status, shortfalls and trainings needs.
To maintain and improve guest satisfaction and quality at all times.
Job Requirements :
Good interpersonal and communication skill
Experience in using cutting tools and cookware
Knowledge of various cooking procedures and methods is a plus point