Responsible for

• Guides, monitors and provides staff with instructions and briefings and carries out operational suggestions that might improve the overall performance of his/her section and the quality set by the restaurant.
• Implements proper receiving procedures, hygiene and cleanliness standards, and appropriate storage of food items.
• Participates in the closing and opening of the restaurant and checks periodically expiry dates and proper storage of food items in the section.
• Presents high-quality food items in conformity with the “Products bible”, standards, and preparation techniques of the brand.
• Contributes to the permanent maintenance of materials and installations and guarantees their degreasing, cleaning, and storing.
• Participates in the security of the products within his/her unit.
• Maintains the image, concept, and products of the brand and participates in achieving the targets.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the head chef and is responsible to supervise commis.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards. Personally responsible for hygiene, safety, and correct use of equipment and utensils.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Head Chef's instructions.
• Catering Kitchen Experience

Skills Required

• A high standard of spoken and written English and the ability to communicate well with the staff.
• Flexible working hours, subject to the demands of the business.
• Able to work under pressure and with a team.
• Proficient in MS Office