Support Chef de Cuisine and Sous Chef to run daily kitchen operations
Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics
Follow standard recipes and guidelines for food presentation, production, and portioning controls
Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met
Equip with knowledge of food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
Commit to serving and producing high quality food standard, applying “First in First out!” Best kitchen practice and adhering to stringent hygiene standards
Ensure the food production follows the flow from when it gets delivered to the guest plate; be in control of the step by step preparation
Comply and ensure hygiene policies are strictly a...