Chef / Assistant Kitchen Manager

Responsibilities

• Coordinate the whole kitchen
• Assist in preparation of the specialty dishes, train and coach all staff
• Recipe conception on speciality dishes
• Ensure that only the best quality is served to guests at all times
• Manage and control food freshness, taste and look
• Manage food cost, and maintain spot stock checks on high value items
• Demonstrate a high level of organization, attention-to-detail and sense-of-urgency.
• To constantly improves his/her knowledge in regards to the current food trends
• Ensure that your products are of the company requirement quality specifications
• Practice all safety and hygiene standards by HACCP
• Check and follow up on the preparation, daily cleaning and weekly cleaning check lists
• Capture and count weekly and monthly stock count
• Compiles weekly kitchen staff roster
• Maintain a well-groomed appearance

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