Depending on Experience this role may be a Commis 1 or a Chef de Partie position
Primary role is to support the Head & Sous Chef, professional with daily kitchen operations
Requires flexibility in terms of Job Scope, work hours, must have skills in communications, people management, a meticulous, service oriented team player
Prepare, arrange and portion all food to standards provided by the Head/Sous Chef with present instructions
Ensure all ingredients and equipment is ready for smooth operation of the restaurant - maintained and cleaned properly
Storage to HAACP standards must be achieved and complied with
Ensure a high level of sanitation is maintained throughout the kithen and in the restaurant
Assist in monthly inventory and recording properly of food wastage
Work closely with all the team members
Possess a certificate in Culinary Skills or Equivalent Experience
Must have prior work experience
Knowledge of various cooking methods
Positive attitude for service and willing to learn and
Candidates with more than 3 years of experience may be considered for the Chef de Partie position.
