Job Description :
Must have expertise in Asian (Continental/Chinese/Oriental)
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
Coordinates daily tasks with the Sous Chef.
Responsible to supervise junior chefs or commis.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
Daily feedback collection and reporting of issues as they arise.
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