chef
Summary
Oversee food production, ensure quality and hygiene standards, and train kitchen staff in a fast-paced manufacturing environment.
Reporting Structure:
- Area Chef
Responsibilities:
- Ensure production of food items are executed according to SOP.
- Bearing in mind the following:
- Proportion
- Taste
- Freshness
- Correct Cooking Process
- Follow our handbooks and manuals to ensure consistency
- Overall quality is consistent with group standards
- Train kitchen crew according to company's SOPs
- Maintain good hygiene standards with proper handling and storage of food items.
Other responsibilities:
- Protect organizations value by keeping information confidential
- Perform ad-hoc duties as and when required
- Coordinate miscellaneous projects as needed, or as directed by Area Manager
Requirements:
- Able to perform shift; work on weekends and Public Holidays
- Excellent communication and interpersonal skills
- Ensure good hygiene practices and quality control of food and presentation
- Must be able to work in a fast pace environment