Assist Culinary Executive Sous Chef and Culinary Sous Chef, Culinary Chef de Partie to develop standard recipes which allow the kitchen department to operate at an acceptable cost.
Assist Culinary Chef De Party to maximize colleague?s productivity in order to minimise payroll costs.
Monitor operating costs and take corrective action when necessary to reduce expenses
Organize the section with regard to mise en-place production and its service
Work closely with the Chef and execute direction as communicated following SOPS
Responsible for completing the daily checklist regarding mise-en-place and food storage
Together with his/her Chef de Partie write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section
Maintain good colleague relations and motivate while directing them through designated SOPs
Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion.
Work to the specifications received by the Culinary Team regarding portion size, quantity and quality as laid out with recipes
Attend meetings as requested by the Culinary Executive Chef /Culinary Executive Sous Chef
Check the main information board regarding changes in any Banquets or other information regarding the organization
Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
