Demi Chef -French Cuisine

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties maybe assigned. • Responsible to supervise and prepare all food in assigned kitchen. • Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standards. • Have full knowledge of all menus being offered in the respective kitchen at any one time. • Ensure that all conducted training of food preparations, hygiene and grooming standards is relayed, understood and followed by subordinates. • To ensure that all kitchen Mise en Place is prepared according to production plan. • To carry out daily checks of all refrigerators and freezers. • Check food storage areas and refrigerators for cleanliness and proper functioning at least twice daily. • Concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in assigned area. • To ensure constant rotation of all stocks in the kitchens. • To ensure highest standards of hygiene are always adhered to throughout Food preparation. • Keep superior informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations. • Responsible for the cleanliness of respective section. • Ensure all equipment is being maintained and cleaned regularly. Requirements: • Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience. • Knowledgeable in all food products • Knowledge of all cooking methods • Knowledgeable in all cutting methods • Trained in all food safety and sanitation standards