KEY ROLES & RESPONSIBILITIES
• Produce high quality food in a specified area of the food preparation to ensure that Commis I, II, III and Trainee Cook are competent to produce the same high quality of food
• Responsible to have adequate raw products available in respective section to produce the daily volume of food required
• Responsible to assist section head in continuous training of junior staff
• C o ordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
• Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
• Ensure effective communication among the kitchens and with other departments
• Work closely with receiving and storeroom to ensure received goods meet Hotel's quality standards specifications
• Be responsible for the proper storing and recycling of leftovers
• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
• Work closely with Chief Steward to monitor and ensure that all equipment cleaning is properly conducted and according to schedule
• Check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms
• Ensure work areas and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policy
• Ensure refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean
• Check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean at all times, and the contents are always fresh and dated
• Ensure exhaust hoods, stoves, ovens, salamanders, steamers, filters, boiling pans, hot and cold cabinets etc. are spotless and cleaned on a daily basis
Apply for Job
Or Share
with your Friends
KEY ROLES & RESPONSIBILITIES
• Produce high quality food in a specified area of the food preparation to ensure that Commis I, II, III and Trainee Cook are competent to produce the same high quality of food
• Responsible to have adequate raw products available in respective section to produce the daily volume of food required
• Responsible to assist section head in continuous training of junior staff
• C o ordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
• Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
• Ensure effective communication among the kitchens and with other departments
• Work closely with receiving and storeroom to ensure received goods meet Hotel's quality standards specifications
• Be responsible for the proper storing and recycling of leftovers
• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
• Work closely with Chief Steward to monitor and ensure that all equipment cleaning is properly conducted and according to schedule
• Check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms
• Ensure work areas and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policy
• Ensure refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean
• Check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean at all times, and the contents are always fresh and dated
• Ensure exhaust hoods, stoves, ovens, salamanders, steamers, filters, boiling pans, hot and cold cabinets etc. are spotless and cleaned on a daily basis
