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Job Description
Responsible for the daily operations of the department in the absence of superiors.
Ensure that food quality is of high standards and is consistent.
Ensure that there is always sufficient supply of all food items.
Planning and organizing daily operational needs.
Provide functional assistance and direction to the kitchen?s daily operations.
Produce high levels of food quality to satisfy the needs of guests.
Ensure that all standard recipes are followed in the food preparation process.
Check the food items to ensure that food served is of quality standards.
Prepare daily inventory for food supplies for his/her section.
Assist the Sous Chef in running the work area effectively and efficiently.
Clean and maintain work areas, cold room as well as all equipment.
Qualifications
Minimum of 2-year experience in the relevant field.
Passionate, energetic and self?motivated individual who can deliver exceptional performance.
Excellent culinary and organizational skills.
A team player with communication and interpersonal skills.
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