Job Role:
• To run and supervise any kitchen section to the required standards set by the Head Chef.
• To ensure all preparation of the designated section is complete and ready for each service
• Ensure good stock and waste control is practiced
• Be responsible for the quality control of stock and prepared foods
• Execute cooking to the expected high standard quickly and efficiently
• Ensure the cleanliness and organization of designated section
• Support (sous) chef in delivering required standard of food
• Appropriately delegate jobs to junior chefs and apprentices and support them in their development
• Maintain a positive and proactive attitude at all times and seek to improve and advance your skill set and performance
Requirements:
• Open to any nationality
• Mae/Female, 40 years old and below
• Diploma holder or any relevant certificates
• At least 3 years of experience in the same role
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Job Overview
Gender
Male/Female
Career Level
Executive
Industry
Restaurants / Catering / Food Services
Experience
0-1 Years
Qualification
other
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