Second Commis Chef

Responsible to ensure all food requirements for F & B locations are prepared as per the production plan and meals prepared are as per standard recipes and within HACCP guidelines to meet and exceed customer expectations. Responsibilities: • Produce meals as per the production plan, ensuring procedures are followed and all records are up to date and accurate at all times. • Manage food stock effectively, minimize food wastage through good kitchen management processes, such as labelling and mis-en-place par levels. All stock to be rotated, dated and managed in order to reduce wastage and contribute to kitchen profitability through effective food cost control. • Prepare and present high-quality dishes within company specifications, ensure any change made to the receipts is highlighted to the Senior Chefs for system update, and food quality is consistently maintained as per QDFC standard, ensure that the presentation and freshness of all foods is of the highest standard at all times. • Check the quality of raw materials being received regularly in the kitchen and highlight any quality hygiene issues to Sous Chef for further action. • Keep all working areas clean and tidy and ensure no cross contamination. • Prepare and organize all mis-en-place for all relevant menus prior to the shift start to ensure smooth operation. • Respond positively to guest feedback/complain, understand guest expectations, brings all complaints to the attention of the senior chefs for future improvement. • Maintain high level of cleanliness in the work area, and take care of all outlet equipment and materials. Perform other department duties related to his/her position as directed by the Head of the department.