General Accountabilities:
Support the Head Chef and Sous Chef in the daily operation in the Kitchen.
As a line Chef, you would be working on both Section (Hot & Cold) and most especially in the Pastry Section in the Kitchen. Responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. Must adhere to all sanitation regulations and requirements and responsible for the correct handling and preparation of all food items and equipment.
Specific Accountabilities:
· Practice work safety at all times
· Work according to the menu specifications by the Head Chef and Sous Chef
· Keep work area at all times in hygienic conditions according to the rules set by the camp, ensure to follow kitchen policies, procedures and service standards
· Responsible for the creation, decoration, and presentation of desserts such as cakes, pastries, bread & pies, etc
· Creating new and exciting desserts to renew our menus and engage the interest of customers
· Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, other food items
· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
· Slices, grind and cooks meats and vegetables using a full range of cooking methods
· Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions
· Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking
· Set-up the station with par stocks of menu items, and prepare the dishes designated for the station
· Checks supplies and prep lists and ensures all items are prepped in a timely fashion
· Replenishes service lines as needed and restocks and prepares the workstation for the next shift
· Ensures that all products are stored properly in the correct location at the appropriate levels at all times
· Control food stock and food cost in your section ( Both Hot and Cold Section )
· Prepare the daily mis-en-place and food production in different sections of the main kitchen
· Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
· Ensure the highest standards and consistent quality in the daily food preparation and keep up to date with the new products, recipes and preparation techniques
· Coordinate and participate with other kitchen requirements, cleanliness, wastage and cost control, maintain proper rotation of product in all chillers to minimize wastage/spoilage
· Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers
· Check and ensure the correctness of the temperature of appliances and food
· Serve food in proper portions on to correct serving vessels and plates
· Report any maintenance or hazard issues to the Sous Chef and 1 up Line Manager
· Must be committed to work together with the service team to deliver an amazing guest experiences every time
· Adhere to complete/standard uniform, grooming and appearance standards consistently
· Comply with property security, fire regulations, including food and all health and safety legislation
· Other duties as assigned by Management
Educational and Experience Requirements:
· At least 2 years similar work experience
· HACCP Certified
· Great attention to detail and creativity
· Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
· Able to communicate in English language both verbal and written
· Flexible working hours subject to the demands of the business
· Significant experience as a Chef
· Strong attention to detail, creative, excellent culinary catering talent
· Able to maintain a big picture view of what is happening in the kitchen
· Ability to remain productivity when being pulled in many different directions
· Have excellent knowledge of maintaining quality and controlling costs in a volume food business
· Able to work under pressure
· Hotel Management Graduate or Culinary certification
Working Conditions:
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. There may be opportunities to cover for managers or supervisors in their absences and performance will be evaluated, documented and taken into consideration for individual growth and development.
