OVERVIEW
The Chef will be responsible for efficiently executing all food items in a high-quality culinary standard of taste and presentation and ensuring that the kitchen operations run smoothly. He/She must be able to work shift and work on Weekends and Public Holidays.
DUTIES AND RESPONSIBILITIES
- Ensure all mis en place required is in place for the beginning of service time, and the kitchen is organized and ready for efficient kitchen operations.
- Perform kitchen opening and closing duties in accordance with established procedures.
- Responsible for cooking meals in accordance with menu specifications, ensures portion and quality standards according to recipes, and cooked within the standard time frame.
- Responsible for directing and coordinating cooking activities in the kitchen, and acting as shift leader.
- Prepare and controls food usage and ensures proper stock rotation FIFO is practiced.
- Perform related kitchen duties: cleaning and organization of refrigeration units, prepare next day food items, request stock as needed on specified days.
- Notify supervisor or Kava Manager of any issues that affect normal business operations and guest services.
- Maintain good working harmony and foster team spirit with all employees and other departments.
- Adhere to all Health & Safety regulations, including reports of all Health & Safety concerns, work related illness or injury to a supervisor.
- Maintain proper sanitation and hygiene practices at all times.
- Ensure kitchen equipment and kitchen is always left clean at the close of shift.
- Assist in any area as required.
- Adheres to local health and safety regulations.
- Maintains the highest sanitary standards
- Maintains security and safety in work area
- Maintains neat professional appearance and observes personal cleanliness rules at all times
- Observe good work and workplace practices and habits and to ensure conformity to discipline, safety and other procedures consistent with the restaurant and hotel rules and industry practices and standards
- Report any maintenance defects to the Kava Manager.
- Follow all fire, Health and safety regulations as they relate to the Food and Beverage Department.
- Report any injuries, accidents or health and safety concerns to the Kava Manager/Supervisor.
- Other duties as directed by the Restaurant Manager
Skills, Knowledge and Qualifications:
- Minimum – Diploma or Associate Degree in Food and Beverage Management or Culinary Arts.
- At least five years of culinary experience.
- Formal training in HACCP procedures, sanitation and hygiene
- Valid Food Badge
Send your application (resume, cover letter, and/or portfolio, if applicable) to: careers@kapokhotel.com.
