Department: Kitchen
Assists the Chef de Partie and Sous Chef in preparing and presenting dishes according to the Executive Chef’s standards. Supports consistency and creativity in the kitchen.
Key Responsibilities:
- Ensures prompt and accurate service by all kitchen staff under his/ her control, to all the customers to achieve high level of customer satisfaction.
- Assists the Chef de Partie/ Sous Chef in implementing standards set by Exec. Chef on food quality, preparation and presentation in his/her section.
- Assists the Sous Chef/ Chef De Partie to define the organisation of work within his/her kitchen department including assignments, time schedules and vacations.
- Controls food wastage without compromising on food quality.
- Ensures that inter-kitchen food transfers are accurate and conform to hotel policy.
- Ensure proper mise-en-place in his production sections for speedy preparation & service.
Education
- Secondary schooling or equivalent technical school.
- Apprenticeship training/ attended kitchen programme in a hotel school
Knowledge / skill
- Thorough knowledge of food preparation with specialisation in at least one area.
- Knowledge of volume production and ability to maintain the highest standards.
- Capable of managing and motivating large diverse group of employees.
- Communication and training skills.
- Specialised in one specific area of food production.
Experience
- Between 2-3 years experience as a commis in international 4 or 5 star hotels or restaurants.
