The day-to-day running of the assigned kitchen or section, assisting the
Executive Chef with the control of quality, standard of all dishes
produced in his/her section.
- Effective implementation and consistency in all policies relating to his/her brigade, food, safety, maintenance and hygiene & sanitation in his/her assigned section.
- Quality and standard of food and service provided high level of skill-training and morale of kitchen and stewarding personnel.
- Maintenance of hygiene and sanitation in accordance with company standards.
- Maintenance of all kitchen equipments and utensils.
- Ensure quality and presentation of all food items, which is prepared and served in his/her outlet or assigned station at all times.
- The proper, efficient and profitable functioning of the kitchen to which he/she has been assigned.
- In charge of cleanliness and hygiene for all working areas of his/her outlet or section. Supervise and participate in the work of his/her subordinates, remaining fair and impartial at all times.
- Develop the associates he/she has to guide and motivate, in addition to conducting theoretical and on the job training at all times.
- Maintain good communication, cooperation and assistance within his/her department and related departments, conducting himself in a courteous and professional manner.
- Solid understanding of food safety and sanitation practices
- Leadership and interpersonal communication skills.
- Excellent communication and people skills
- Able to work a flexible work schedule and meet business demands.
Apply Online
- Effective implementation and consistency in all policies relating to his/her brigade, food, safety, maintenance and hygiene & sanitation in his/her assigned section.
- Quality and standard of food and service provided high level of skill-training and morale of kitchen and stewarding personnel.
- Maintenance of hygiene and sanitation in accordance with company standards.
- Maintenance of all kitchen equipments and utensils.
- Ensure quality and presentation of all food items, which is prepared and served in his/her outlet or assigned station at all times.
- The proper, efficient and profitable functioning of the kitchen to which he/she has been assigned.
- In charge of cleanliness and hygiene for all working areas of his/her outlet or section. Supervise and participate in the work of his/her subordinates, remaining fair and impartial at all times.
- Develop the associates he/she has to guide and motivate, in addition to conducting theoretical and on the job training at all times.
- Maintain good communication, cooperation and assistance within his/her department and related departments, conducting himself in a courteous and professional manner.
- Solid understanding of food safety and sanitation practices
- Leadership and interpersonal communication skills.
- Excellent communication and people skills
- Able to work a flexible work schedule and meet business demands.
Apply Online
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