Organize kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
POSITION SUMMARY:
RESPONSIBILITIES:
- In absence of Sous Chef, conduct shift briefings to ensure hotel activities and operational requirements are known.
- Prepare, cook, serve and store the following dishes:
- Fish and shell fish: sauces for fish and shell fish, garnishing techniques and methods of service for fish.
- Meat dishes: meat marinades, carve meats.
- Hot and cold deserts: decorate, portion and present.
- Poultry and Game dishes.
- Appetizers, Savories, Salads and Sandwiches: applies organization skills for mise en place.
- Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes.
- Sauces: produces hot and cold sauces for menu items ensuring consistency.
- Plates and Terrines: prepares pastries for pate en croute
- Pastry, cakes and yeast goods: petits fours, desserts.
- Chinese Regional Dishes:
- Guangong and Chiu Chow dishes
- Japanese Dishes
- Beijing dishes
- Indonesian Dishes
- Vietnamese Dishes
- Establish and maintains effective employee working relationships.
- Communicate politely and display courtesy to guests and internal customers.
- Clean and re- set his / her working area.
- Attend and participate in daily briefings and other meetings as scheduled.
- Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Helps and Stewards.
- Prepare in advance food, beverage, material and equipment needed for the service.
- Shanghai dishes
- Thai Regional Dishes
- Buffet Food
- Dim Sum
- Indian Regional Dishes
- Communicate to his / her superior any difficulties, guest or internal customer comment and other relevant information.
- Asian Desserts
- Malay and Nonya Regional Dishess
- Attend and participate in training sessions as scheduled.
- Sichuan dishes
- Implement the hotel and department regulations, policies and procedures including but not limited to:
- House Rules and Regulation
- Grooming
- Hygiene and Cleanliness
- Health and Safety
- Quality
- Complete the other tasks and jobs which assigned by the leader.
