Job Responsibilities
• Plans, prepares and cooks menu items as directed by Sous Chef.
• Ensure that all food production meets/exceeds standards.
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.
• Compile all food orders for the section, ensuring food quality and cost are in line with the brasserie standards.
• Ensure that customers are given a prompt and efficient service with timely food preparation and delivery.
• Ensure stocks and deliveries are all checked and recorded in line with the brasserie food standards.
• Exercise cost control in minimizing wastages and spoilage of food products.
• Enforces controls to minimize food and supply waste and pilferage.
• Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.
• Ensures that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures.
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Comply to food safety and hygiene regulations.
• Ensure and adhere to HACCP and all food safety procedures.
• To take responsibility for contributing towards own development and attend training sessions
• or courses when required.
• Support safe work habits and a safe working environment at all times.
• Perform any other duties as assigned by Sous Chef.
Job Requirements
• Passion for people and food
• Self-driven with a positive attitude to learn
• Team player in a diverse work environment
• Good work ethic, attention to detail and good communication & interpersonal skills
• Enjoy challenges and able to work in a fast-paced environment
• Minimum 2 years of experience in culinary