Chef

Key Responsibilities and Accountabilities:

Have a full understanding of menu items and prepare the menu items using the recipes

To identify issues with stock, MEP or any equipment to the Chef in charge on duty immediately should these issues arise.

To understand and maintain the safe practices of food handling and HACCP regulations

Complete understanding of skills required to produce menu items

To keep all operating equipment and kitchen equipment clean and in good condition

To have clear knowledge of cinema timings and ensure that areas are cleaned down and MEP is sufficient for the next service timing.

Ensure the proper storage and rotation of goods received following FIFO.

Making sure that all ingredients are prepped in accordance with the recipe and plated using the correct utensils and equipment as per the standards set.

Take an interest and involvement in the quality checking and knowledge of ingredients.

Perform any professional duties requested by the Sous Chef or Executive Chef.

Liaising with food production colleagues and senior chefs in charge.

Requirements

Strong commitment to the consistent delivery of exceptional quality customer service.

Professional appearance and communicating style.

Confident meeting people in an open lounge environment.

Attention to detail while multi-tasking under pressure is essential.

Good to high English skills reading, writing and speaking.

Computer literacy with MS Office applications and inventory systems.

Minimum experience:

Previous hotel/5-star experience/cabin crew experience will be considered as an advantage.

Commis Chef experience within a fine dining restaurant preferred

Experience in similar position preferable

Minimum Qualifications/education:

Certificate/Course/Diploma in Hospitality industry.