Operational Responsibilities
- Prepare, cook, and present dishes to the highest standard.
- Manage, mentor, and train Demi-Chef de Parties and Commis staff.
- Monitor portion control and minimize waste to maintain profitability.
- Participate in the training and development of junior kitchen staff.
- Maintain consistent food quality to ensure all dishes meet company standards.
- Ensure all products are prepared and delivered according to operational methods and hygiene regulations.
- Maintain cleanliness and proper maintenance of all kitchen equipment before, during, and after service.
- Open and close the kitchen in the absence of Sous or Junior Chefs, under the supervision of the on-duty manager.
- Rotate and store all stocks under optimal conditions.
- Ensure that all mise en place is freshly prepared and ready on time.
- Support team activities and assist in other duties as required.
- Attend training courses or seminars as required.
- Report all potential or actual hazards immediately to upper management.
Health & Safety Responsibilities
- Maintain the highest standards of hygiene, cleanliness, and sanitation in the kitchen.
- Assist Junior Sous Chef and Sous Chefs in tracking HACCP records.
- Ensure Demi Chefs follow proper food hygiene standards and comply with health and safety regulations.
Communication Responsibilities
- Demonstrate excellent verbal communication skills.
- Communicate effectively with all members of the kitchen team to ensure smooth operations.
