Chef

Job Description

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis. Facilitate effective communication and engagement at the workplace.

Requirements
Apply food safety management systems for food service establishments.
Conduct food and beverage hygiene audit.
Demonstrate advanced dry heat cooking techniques.
Demonstrate sous vide method.
Establish relationships for customer confidence.
Facilitate effective work teams.
Grind wet flour.
Identify meat and its fabrication and utilisation in culinary.
Identify seafood and its fabrication and utilisation in culinary.
Maintain workplace safety and health policies and procedures.
Manage productivity improvement.
Solve problems and make decisions at supervisory level.
Supervise food production.
Supervise quality procedures.
Understand asian food culture and techniques.
Understand nutritional knowledge and dietary requirements.