You will be working in a commercial kitchen performing the below functions:
Supervise meals produced, according to menu specifications, production schedules and menu cycle
Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around
Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO)
Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures
Assist in planning rosters and deployment of staff as and when requested
Monitor the performance of machines/equipment and report any malfunction
Requirements
Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
Possess good knowledge of food hygiene and food handling procedures
Possess good decision-making, problem solving, communication and training skills
Willing to be cross deployed across sections in Food Solutions when required
Preferably with minimum 5 years of relevant experience in hotel food and beverage business
Have good knowledge in preparation of different cuisines
Have the ability to work in a large brigade with a multi culture team
Be prepared to undergo a practical test to display his/her culinary skill
