Job Description

Assist the Head Chef in maintaining standard and an efficient operation, controlling and guiding the staff of all kitchens, you are the second in charge of all kitchens. Satisfying guests needs and exceeding guests expectations are your number one priority.MAIN RESPONSIBILITIESSpecific Duties

• Checking the staff timing, grooming, and personnel cleanliness.
• Control all the mise-en-place, preparation, cutting of meat, fish when the need arise, cooking and arranging of food as instructed.
• Co-ordinate activities of all chefs and apprentice to ensure an efficient and smooth food service.
• Controls cost by minimising spoilage, waste and exercising portion control.
• Handles machines, equipment and utensil the proper way and teach all of team
• inform the morning shift or afternoon chef de partie about mise-en-place, work completed or happenings.
• Control the food quality and presentation based on the executive chef and chef standards and correct eventual mistakes.
• Assist the chef in preparing food requisitions, inter kitchen transfer.
• Ensure right rotation of product in the refrigerator
• Ensure that after every service the food surplus are cleared and stored properly.
• ensure that all employees have a complete understanding and adhere to resorts standard book
• As a leader of the kitchen must have at all time the best behaviour in order to give the best example to his staff.
• Maintain and control all schedules
• reports to the chef every little equipment that doesnt work and coordinate the repair correctly
• Control the monthly inventory, following the correct procedures
• Spend as much time as possible cooking himself together with all the chefs
• Control the kitchens to the best of his ability and take charge when the chef is not on duty.
• Ensure your food cost is on par with the budget.
• Ensure all Kitchens areas and all its contents are maintained in a clean state and in good repair at all times-any defaults should be reported directly to the appropriate department.
• Check and control all store requisitions and minimise cost throughout the department.

• Diploma in Professional Cookery
• 5-star restaurant experience of at least 2 years in a similar position
• Able to demonstrate good written and verbal communication in English
• Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook

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