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To monitoring of food stock and movement.
. To understand daily departmental cost and how all the factors will affect the profit and loss.
. To ensure that there is minimum kitchen wastage.
. To learn all skills and record down recipes from the team.
. To follow the cleaning schedules for the kitchen and clean the section and other areas as required.
. To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.
. Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.
. To ensure that miss en place is completed in the section.
. To report any maintenance issues to the head chef immediately.
. To comply with all company's policies and procedures to ensure that all-statutory regulations are being observed.
. To comply with the conditions of food hygiene policies.
. To be flexible and willing to help other departments at times when required.
CAN COOK ,CAN CUT
Job ID: 74805347
Skills:
waste reduction, Pastry preparation, Food hygiene and safety protocols, Cost Control
Skills:
Food safety and hygiene standards, Team Management, Western cooking techniques, Menu Development, Inventory Management, Cost Control
Skills:
ability to converse in Japanese, food safety and sanitation practices, Japanese cuisine
Skills:
Menu Development, Cooking techniques, Food safety regulations
Skills:
Health And Safety, food hygiene, preparing north and south indian dishes
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