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  • Responsible for the sequence of food production
  • Takes feedback from Chef to be aware of guest satisfaction as regard the outlet at the beginning of each shift
  • Check booking at start of shift, check advance orders, confirmations, guests’ allergies from F&B supervisors and service team
  • Check temperature of fridge before and after service
  • Plan work, list and give instructions to and supervise assistant cook or cook
  • Communicate with all other team members in the service area
  • Checks and records refrigerator temperature
  • Prepare dishes as per menu and taste all preparations to ensure quality standard
  • Reports any temperature anomalies to Executive Pastry Chef/ Executive Pastry Sous Chef
  • Responsible of the outlet allocated, starting from complete mise en place on time, make requisition of goods for the requirements of the outlet,  monitor the flow of goods as well as cleaning after food production
  • Identify with trends in food presentation
  • Assist in departmental training of new recruits or existing team
  • Delivers cooking classes as per schedule
  • Qualifications: School Certificate, NC3 Food Production
  •  Experience: At least 5 years experience
  • Personal Qualities: Organisational Skills, Humble but firm
Job Overview
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