What you will be doing:

• Supervising coordinating and participating in the preparation of mise en place cooking for F&B outlets.
• Controls freshness preparation techniques and storage of goods used.
• To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
• To assist the senior chefs in composing new recipes and menu ideas.
• Order and turnover of products in his section through daily inventory lists.
• Controls cooking procedures portioning garnishing and presentation of all dishes.
• Keeps effective contacts with colleagues of other departments.
• Sets up work rosters of his section in consultation with the Head Chef.
• To consistently provide and maintain the highest standard of guest care and service.
• To maintain a high standard of personal hygiene and grooming at all times.
• To ensure that your designated uniform is worn well pressed and in a go...