Oriental Chef
2 weeks ago
To constantly be physically involved in all phases of the daily
operation requirements.
To constantly check the quality of food prepared with regard to taste and temperature.
To insist on a uniform visual appearance of all dishes prepared;
all presentation and garnish must be prepared according to the
standards.
To check all food related set-ups for restaurant and banquet
functions.
Responsible for the correct timing during service and to ensure that food served is always of the highest standards
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
To take pride in personal appearance for personal hygiene and uniform.
To achieve the highest standard through strict adherence to the food hygiene and sanitation rules, first in first out policy, covered food and placing dates labels.
Responsible for the hygiene and cleanliness in the kitchens.
Liaises and works closely with the Chief Steward for pre-planning and execution of
delivery and cleanliness of equipment.
**Responsible for**:Chef de Partie, Demi Chef de Partie, Commis I, Commis II, Commis III
**Experience**:
- Oriental chef: 2 years (required)
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