Job Description
You will be working in a commercial kitchen performing the below functions:
- Supervise meals produced, according to menu specifications, production schedules and menu cycle
- Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around
- Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO)
- Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures
- Assist in planning rosters and deployment of staff as and when requested
- Monitor the performance of machines/equipment and report any malfunction
Requirements
- Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
- Possess good knowledge of food hygiene and food handling procedures
- Possess good decision-making, problem solving, communication and training skills
- Willing to be cross deployed across sections in Food Solutions when required
- Preferably with minimum 5 years of relevant experience in hotel food and beverage business
- Have good knowledge in preparation of different cuisines
- Have the ability to work in a large brigade with a multi culture team
- Be prepared to undergo a practical test to display his/her culinary skill
- Comfortable with shift work
