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1. Food Preparation and Cooking:
- Oversee and participate in the preparation and cooking of dishes within the designated section of the kitchen (e.g., grill, sauces, pastry, or fish).
- Ensure that all dishes are prepared according to the restaurant’s standards and recipes.
- Manage time efficiently to ensure dishes are ready for service when required.
2. Supervision of Junior Staff:
- Supervise and train commis chefs, kitchen assistants, and other junior staff in their section.
- Provide guidance to ensure that junior staff are working effectively and maintaining high culinary standards.
- Monitor the cleanliness and organization of the section, ensuring hygiene and safety standards are met.
3. Quality Control:
- Ensure the quality of food is consistent and meets the restaurant’s standards.
- Taste and check the seasoning of dishes before they are served.
- Inspect ingredients and food products for freshness and quality.
4. Stock Management:
- Help manage and maintain stock levels for the section.
- Monitor inventory and communicate any supply needs to the sous chef or head chef.
- Assist in ordering ingredients and managing food storage to minimize waste.
5. Health and Safety Compliance:
- Adhere to food safety standards, including proper food handling, storage, and preparation techniques.
- Maintain cleanliness and organization in the kitchen, especially in the assigned section.
- Ensure all kitchen equipment is used properly and safely.
Terms and Conditions :
Food – Provided from Company
Transportation – Provided from Company
Accommodation – Provided from Company
Medical – provided as Company Policy
Contract – Two (02) Years
Probation – 03 Months
Working hours – 08 hours a day, 48 hours per week
Vacation – 21 days per year
Air ticket – one way free after the Completing contract
