Job Description

RESPONSIBILITIES


To be fully aware of all menu items, their recipes, method of production and presentation standards. Carry out close liaison with all section of the kitchen to ensure smooth and efficient service. Assume duties of Chef de Cuisine in his/her absence. Lead and support the junior members of the team as well as actively participates in training of culinary skill to junior talent and apprentices. Ability to produce own work in accordance with a deadline. Seek own solutions to the minor obstacles that occur from time to time. Daily data collection and reporting of issues as they arise. Review the daily production sheets with Chef de Partie or sous chef when the first is not present. Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests' service Keeps workstation clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. Ensures that station opening and closing procedures are carried out to standard. Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food to reduce food cost expenses Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie in a timely fashion. Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program. Distribution of task to CDPs and Demi Chef Strong communication with the Chef de Partie of the section Key relationship with the Executive Sous Chef Stock rotation, FIFO Vegetables, dried goods and other food related items to be stored properly
Qualifications

Minimum of 5 years of culinary experience, with at least 2 years in a Sous Chef or similar leadership role Previous experience in a 5-star luxury hotel, fine dining restaurant, or upscale resort is essential Strong culinary skills with a broad knowledge of international cuisines, techniques, and kitchen operations Commitment to hygiene, food safety, and sanitation standards (HACCP knowledge preferred)
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