Support the Executive Chef/ Executive Sous Chef and the team ensuring smooth daily operations.
Maintain complete knowledge of scheduled menus of the kitchen / F&B outlets as well as the menu items preparation method/time, major ingredients, quality standards, taste, texture, serving temperature, portion size and presentation method.
Display uncompromising level of commitment and support to the Hygiene Manager and Executive Chef in order to achieve the highest level of food safety requirement in all kitchens applying “First in First out!” best kitchen practice.
Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
Estimate food consumption to schedule purchases and requisition of raw materials.