Join us at RB Food Group, where we offer a dynamic environment where talent thrives, supported by opportunities for growth, competitive compensation, and a commitment to excellence in the excellent service and culinary arts.
What are we looking for
- Fantastic communication skills and the ability to work as part of a team
- Takes pride in creation and has attention to detail
- Always looking for ways to get things done and do things better
- Passionate about the cuisine and offer inputs to create a better experience
- Flexible to adapt to shift requirements for special events and/or outlet requirements
What you will be doing
You may be required to perform the following, but not limited to:
- Takes care of daily food preparation and duties assigned by the superiors to meet the standards and quality set by the Restaurant
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Head Chef and Sous Chef
- Ensure that the production, preparation and presentation of food are of the highest quality at all times
- The Chef de partie is responsible for one or more stations
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for properly handling all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning
- Maintain good working relationships with your own colleagues and all other departments
- Maintaining quality and controlling costs in a volume food business
- Upkeep good personal hygiene and cleanliness on and off duty
- Demonstrate correct use of equipment and practice work safety
- Ability to produce independently to a deadline and to support others in achieving this aim
- Checks periodically expiry dates and proper storage of food items in the section
- Consult daily with the Head Chef and/or Sous chef on the daily requirements, functions and any last-minute events.
- Guides Demi Chef or Commis when necessary
- Upkeep good personal hygiene and cleanliness on and off duty
- Daily feedback collection and reporting of issues as they arise
- Assess quality control and adhere to restaurant service standards.
- Carry out any other duties as required by management
What you will get
- Staff meals
- Late night transport
- A positive work environment
- A company that is passionate about our food and people
- The opportunity to develop and grow with the brand
