You contribute to the restaurant service and the quality of production by managing you own section. You work autonomously to prepare dishes according to technical fact sheets.
You manage the work of the kitchen aids. You are in charge of kitchen and oversee its organisation, coordination and service.
Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
Strictly follow all recipes, methods and instructions from the Chef & Beverage Manager / Executive Sous Chef.
Handle additional responsibilities as and when delegated by the Management.