CDP- professional

OBJECTIVE:

To contribute to guest satisfaction by preparing and serving high quality food products in accordance with standards of Hygiene, Safety and Sanitation.

PRINCIPAL ACCOUNTABILITY:

• The Kitchen Executive is the next person under the Junior Sous chef and is a junior management position, which is primary in support of the Junior Sous chefs, and may handle a shift or section of the kitchen.

• She or He may be in charge of a smaller kitchen, a section or shift or a night shift operation.

• The Kitchen Executive is a "hands on" person, very much involved with the daily operations in the kitchens.

• Control of all production of food items in the kitchen, their quality, requisitions, storage, usage, and rotation.

• The practical training of all staff under them in the section.

• The WORK schedules, annual leaves and other related staff issues

• To have an handson approach and dispense the guest orders.

• To help in the daily receiving of the food items into the receiving.

• Notification to the Sous chef when supplies are not adequate or of the desired quality.

• Daily checking of mis en place, spoilage and wastage and production controls.

• Checking for the correct recipe card usage and seasoning.

• To delegate the daily duties for the sections and to give the daily briefing.

• To control the costs of the sections, making sure the correct foods are used for the correct job.

• To check on machine usage, cleanliness, and the safety aspects in the kitchen.

• Responsible for perishable as well as non-perishable inventories in his kitchen stores.

• For the direct supervision of the chef de parties and their immediate area.

• For the personal hygiene and uniform wearing of the staff.

• To be able to substitute for the Junior Sous Chef in his absence.

• To participate in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items.

• To actively involve himself in pleasant guest interaction, suggestions, solving problems and in general creating a very friendly, but professional work environment.

• To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time.

• To train junior staff in development of standardized recipes as well as demo of new items.

• To educate down the line staff in work safety, health safety and food safety process and procedures and get the same to be maintained.

• To ensure timely and quality service of our menu items according to service specifications and guest expectations.

• To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures.

• To support and participate in hotel activities, such as environmental committees, cost savings etc., which may serve to better our operations or the efficiency of the company.

• In addition to the above mentioned responsibilities, any other task assigned by Executive Chef/ Executive Sous Chef / Sous Chef from time to time as per the operational requirements

Disclaimer : This job posting has been aggregated from external source. Role details, content, and availability are subject to change. Applicants are advised to confirm the latest information directly on the company website before applying.