Description

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality
• Follows the instructions and recommendations from the immediate supervisors to complete the daily tasks
• Responsible to supervise junior cooks or commis and provide training and instruction
• Estimate daily production needs & check the quality of raw and cooked food to ensure standards are met
• Ensure that the production, preparation, and presentation of food are always of the highest quality
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all procedures/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
• Have excellent knowledge of food, 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
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to highest service standards