Assists the Executive Sous Chef in the preparation of different type of meals and ensures the delivery of high quality food in all departments. All food is to be prepared in a manner that is economical, attractive and of high nutritional value.
Job Duties and Responsibilities
1. Ensures the smooth operation of their respective shift.
2. Plans menus needed for special dietary needs or requirements of the cafeteria and catering department.
3. Prepares and cooks all food to the highest standard of food hygiene and quality.
4. Diligent in following all approved cycle menus, standard platings and serving portions.
5. Records documentations needed for dietary, cafeteria and catering operations.
6. Ensures cleanliness and orderliness in the department.
7. Monitors and controls food costs and minimizes food wastes.
8. Ensures that all stocks needed for the day to day kitchen production are complete and up to quality standards.
9. Ensures that all kitchen guidelines of the compaany are being implemented at all times.
10. Wears correct uniform and PPE during working hours.
11. Observes proper food preparation, production and handling of food.
12. Handles canteen and dietary line cooks and ensures that their respective tasks are being done up to company standards.
13. Performs other related duties as assigned.
Qualifications
1. A degree or diploma in culinary arts OR any college degree.
2. At least 2 years experience as a Chef de Partie
3. Computer Literate
Job Type: Full-time
Schedule:
- 8 hour shift
- Shift system
Supplemental Pay:
- 13th month salary
- Overtime pay
Work Location: In person
