Primary Responsibilities:
- Workstation Management: Set up and maintain a clean, organized, and fully stocked workstation. Ensure all machines and equipment are clean and in working condition.
- Food Preparation and Execution: Prepare and fabricate ingredients for menu. Execute dishes to the highest standard, maintaining quality, taste, and presentation.
- Inventory Management: Manage stock levels and track inventory. Minimize wastage to support daily kitchen operations. Participate in daily food ordering and market lists.
- Quality Control and Standards: Ensure consistent high standards of food production and presentation. Maintain quality and consistency in food preparation and cooking.
- Team Management and Training: Assist in training the section's team. Oversee and participate in the activities of team members in cooking, preparing food, and maintaining cleanliness.
- Safety, Hygiene, and Compliance: Ensure compliance with hygiene, safety, and sanitation standards. Comply with safety and security guidelines. Maintain cleanliness and organization of the kitchen and storage areas.
- Collaboration and Support: Collaborate with the Sous Chef and Chef de Cuisine to maintain smooth kitchen operations. Assist the Chef de Cuisine and Sous-Chef in ensuring efficient and high-standard kitchen operations.
Requirements:
- Education and Qualifications: Certificate in Culinary Skills / GCE O Level or equivalent professional qualification.
- Experience: Minimum 1 year of Western culinary experience in a supervisory capacity within a fine dining environment.
- Culinary Skills: Strong foundation in culinary techniques, plating, and food safety practices.
- Interpersonal and Communication Skills: Excellent interpersonal, communication, and problem-solving skills, with the ability to work independently or as part of a team in a high-pressure, fast-paced kitchen.
- Personal Attributes: A cheerful and professional demeanor is required, along with the ability to work well under pressure while maintaining poise and attentiveness.
