You will be overseeing a section in the kitchen, by preparing, cooking and presenting dishes within your section. You will be managing and training any commis chefs working with you on the section. Helping the Sous and Head Chef to develop new dish items for the menu. Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety. Monitoring portion and waste control to maintain profit margin.Requirements
• Placing of orders, monthly stock take, as well as daily administrative tasks
• Daily tasks of assisting the CDP with preparation of meals and following FIFO practises.
• Assisting senior chefs with menu creation and recipe planning.
• Daily cleaning and maintaining of cleanliness in kitchen.
• Following of proper Health & safety procedures
Benefits
Provident Fund