In this role, you are assisting the Head Chef, and Restaurant Team Leader. Continental Chef to develop standard recipes which allow the kitchen department to operate at an acceptable cost. Plan, prep, set up, and provide quality service in all areas of restaurants, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by Head Chef for service. All mise-en-place completed to the satisfaction of Head Chef and or Supervisor. You will be able to follow the established recipe and plating guide provided, to exact specification Maintain and organize the station and equipment in a neat and orderly fashion to meet the Chef’s expectation. Maintain and contribute to a positive work environment.
Main Duties:
• Organize the sections with regard to mise en place production and its service.
• Work closely with the chef and execute directions as communicated following SOPs.
• Maintain good colleague relations and motivate them while directing them through designated SOPs.
• Work to the specifications received by the respective Culinary Team regarding portion size, quantity, and quality as laid out with recipes.
• Attend meetings as requested by the Head Chef.
• Check the main information board regarding changes in any Events or other information regarding the organization.
• Report any problems regarding the failure of machinery and small equipment to Head Chef and Restaurant Supervisor to follow up and ensure necessary work has been carried out.
• Pass all information to the next shift about functions, product levels, or other related business needs.
• Performing daily spot checks of all portioning tools and providing daily documentation and record-keeping of product spoilage.
• Cooking duties and related functions as well as ensuring high food quality levels per ‘Bert’s’ standards.
• Maintaining a clean work area and ensuring compliance with the municipality HACCP Program.
• Understanding and actively participating in Environmental, Health & Safety responsibilities by following established Bert’s policies, procedures, training, and Team Member involvement activities.
• Any other duties as may be reasonably requested by the Management Team.
Are You a Star?
In order to be qualified for this role you should possess the below criteria:
Essential:
• High school diploma or equivalent vocational training certificate.
• Ability to compute basic mathematical calculations.
• 4 years minimum in a five-star hotel or chain of restaurants.
• Solid Culinary Basics & Techniques.
• Working with multi-cultural teams.
• Ability to communicate in English with guests, co-workers, and management to their understanding.
Desirable:
• College or any Culinary school graduate
• Internationally approved Food Safety Certificate.
• Competitor / best practice knowledge.
• Fluency in other languages
• Computer and Microsoft Office skills