Prepare and oversee the daily food production in the kitchen.This includes, cooking of food/ ingredients as per requisitions, enforcing SLA’s, upholding recipes, quality and presentation standards.
To have full working and up to date knowledge of items, recipes and ingredients.
Coordinate daily tasks with the Sous Chef or Area Chef.
Check the cooking process the food (taste, smell, temperature) to make sure the standard has been met.
Ensure correct storage of all food items.
Operate kitchen equipment and tools; ovens, grills, microwaves, freezers and fryers.
Oversee and participate food preparations for catering, special events or lunch/ dinner services as required.
To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes.
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