Job Description
Assists and supports the chef de partie in the preparation of different foods
Assists in all kitchen related activities including ordering for supplies and budget control
Assists with the coordination of banqueting events alongside the banquet manager
Assist with the selection and training of other kitchen staff
Assists with the planning of menus
Ensure that the mis en place is ready on time and in sufficient quantity as per the sales forecast.
Help control food cost and pilferage.
Inform day to day problems to the superiors.
Report any health or safety hazards to the CDP/Sous chef/ Executive Sous Chef.
Maintains cleanliness, hygiene and sanitation of all utensils, small ware and equipment in his section
Assists with the preparation, cooking and presentation of different foods in the restaurant
Assists with the enforcement of health and safety standard within the kitchen
Ensures that customers are served quality food and in a manner that is timely
Carry out any other duties as and when directed by superiors.
ADDITIONAL RESPONSIBILITIES
COMPETENCIES
1. Should have a high level of personal cleanliness
2. Be flexible enough so as to be able to work in 24 hour rotating shifts Excellent management and organizations skills
3. Works well when under pressure.
4. Must be knowledgeable in checking quality of goods
5.
Teamwork
6.
Adaptability
7.
Time management skills
8. Skilled worker in his specialized cuisine/ area.
