Chef - Duties and Responsibilities:

1. comply with the conditions of the food hygiene policies.
2. Assist management in hiring, training, scheduling, evaluating, counseling, motivating, and coaching employees serve as a role model.
3. Accepting store deliveries 
4. Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
5. Control food stock and food costs in his section/kitchen.
6. Cook food and prepare top-quality menu items promptly.
7. assistance needed during busy periods.
8. required to ensure that all stocks are well maintained.
9. mise en place for food preparation is completed in your section.
10. Ensure the quality of the food items.
11. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques
12. Ensure and prepare mise-en-place for banquets and restaurant buffets
13. Ensure the proper sanitation and cleanliness of surfaces and storage containers.
14. Ensure constant innovation in buffet preparation and presentation.
15. Follow and maintain cleanliness and good hygiene practices in the kitchen.
16. Use excess food items for in daily specials.
17. Inform F&B service staff of available items and available chef’s special menu.
18. Keep the work area at all times in hygienic conditions according to the rules set by the hotel
19. Monitor the quality and quantity of food that is prepared.
20. Operate kitchen equipment safely and responsibly.
21. Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.
22. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
23. Prepare fresh ingredients for cooking according to recipes/menu.
24. Responsible for maintaining food logs.
25. Support the Team in daily operation and work.
26. Test foods to ensure proper preparation and temperature

Prerequisites:

• Great teamwork skills and attention to detail.
• Positive outlook and outgoing personality.
• Able to take responsibility.
• Be Customer Focus first.
• A person who enjoys working in a lively, fast-paced environment, someone who lives his hobby and is passionate about cooking and food.
• This role requires the ability to move and lift to 25 lbs.
• Standing, sitting, or walking for extended periods and ensuring a professional appearance in a clean uniform are also required.
• Flexibility to work in any dining outlet is also necessary to assist as the business requires.

Education:

• A high school education or diploma in culinary is required. Basic computer skills and familiarity with inventory systems.

Experience:

• Previous and industry experience working at a   I Chef level in a good-quality restaurant or 5-star hotel.
•  One to five years of minimum previous experience is required in a high-volume kitchen or full-service hotel.