This position will report directly to the Chef de Cuisine.
This position is responsible for planning, directing, controlling, coordinating and participating in the day-to-day preparation and production of the kitchen. They are accountable for the production of all the products required by the entity. They ensure that the product is of the highest quality or surpassed at all times.
This role includes the following but not limiting to:
- Support the Chef de Cuisine and the team ensuring smooth operations at all times.
- Manage and oversee all activities in the kitchen, including food preparation/production, management and training of kitchen staff.
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order (equipment maintenance).
- Assure adherence to all standards of food quality, preparation, recipes following, and presentation in conjunction with the Entity's specifications in a timely manner.
- Assist team members with their job functions and provide on the job training when necessary so that only the best quality food is always served.
- Estimate food consumption to plan purchases and requisition of raw ingredients.
- Minimise waste and spoilage of raw ingredients to maintain COG budget.
- Prepare an efficient daily work/prep list and train junior chefs to prioritise mise en place production with proper time management training.
- Foster and promote a conducive working climate, maximising productivity and maintaining employee morale.
- Monitor holding/storage procedures, stocks/food rotation, and ensuring food service sanitation standards are met.
