2.1 Assist the Sous Chef in the full operation of all kitchen units.
2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food
produced in or purchased by the facility and the customer satisfaction related to these.
2.3 Within kitchen hygiene rules chef who is working in the kitchen should have short
and well cared hair, it is not allowed that man has a moustache or beard.
2.4 Identify the work methods and cooking standards and ensure that these are applied to
ensure that food is prepared in a quality manner and that personnel work efficiently.
2.5 Work in a coordinated manner with all section chefs and instruct them as needed.
2.6 Personally control that the presentation and quality of food prepared for breakfast,
lunch and dinner is in accordance with the standards.
2.7 Prepare the list of materials to be purchased, place their orders on the system and
check the meat, fish and vegetables that are purchased.
2.8 Control the daily provision vouchers and accelerate the circulation of slow-moving
supplies.
2.9 Check the cooling systems of food storages and ensure that food is used according to
the first in, first out principle.
2.10 Plan food production in accordance with the stages identified by the Executive
Culinary Chef.
2.11 Control the current status of raw foods and provisions as well as the way that excess
food is used, prevent food from spoiling, use excess food in an efficient manner, and
control the portions of food.
2.12 Is responsible for preparing standard recipes for all foods produced in order to
standardise the portions, taste and quality.
2.13 Continuously monitor that the personnel working in the department comply with
personal hygiene rules.
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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