Restaurant Chef

Organises and maintains work areas and cooler and pantry storage for the restaurant.

• Familiar with and enforces food safety and health guidelines.
• Provides input for creation of restaurant and bar menus.
• Completes daily food production sheets and other reports.
• Checks all stations to ensure proper setup, cleaning, and stocking to forecasted business and takes them down before, during, and after each shift.
• Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage.
• Inspects ingredients upon delivery and before use to ensure quality.
• Organises frequent cleaning and sanitation of work areas, coolers, and pantry storage.
• Clean and sanitise kitchen equipment; report malfunctioning equipment to Engineering.

Manages kitchen staff. 

• Relays feedback of restaurant employees to department manager.
• Trains kitchen staff.
• Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes.
• Works with the executive chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage.
• Conducts interviews with potential hires upon request.

Prepares and inspects food to maintain quality standards. 

• Inspect orders to ensure the temperature, quality, presentation, and portion size meet restaurant standards.
• Assists in cutting meat, preparing food and stocking restaurant workstations.
• Shares food and beverage complaints with the executive chef and works to resolve them.
• Participates in vendor and outlet food tastings.

Works with other departments to efficiently operate the restaurant kitchen. 

• Maintains current and seasonal recipes for menu items.
• Aware and informed about hotel events which impact restaurant and food inventory.
• Reports special requests, food spoilage, and other restaurant kitchen concerns to the executive chef.
• Attends Banquet Event Order (BEO) meetings when clients will utilise the restaurant for meals or events.
• Attends stand-up, safety, and other periodic meetings in the Executive Chef’s absence.
• Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events.

Supportive Functions: 

• Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor. Keep floors dry and clean to avoid slip/fall accidents.
• Performs other duties as requested, such as moving supplies and equipment and cleaning up unexpected spills. https://efet.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1009/jobs/preview/223913