Chef (continental)
Candidate oversee the kitchen and the quality of dishes served . You manage the kitchen and ensure that health and safety and food quality standards are complied with.
he candidate should have 2 to 4 years of experience of handling & cooking of Italian, French, Continental and Mediterranean cuisine
-- Direct the preparation, seasoning, and cooking of salads, soups, vegetables, or other foods
-- Plan and price menu items, orders supplies, and keep records and accounts
-- Supervises and participate in cooking and baking and the preparation of foods
-- Must participate in checking of all purchased supplies for quality and account for each delivered item.
-- Menu planning, menu development, cost effective, budgeting, hygiene maintain
-- Monitor quality standards of products in cafe with team member, to take corrective action when necessary to ensure concept statement and standard of operation are maintained to agreed standards
-- Establishes, implement and control performance so as to achieve the highest possible hygiene standards, minimize operating equipment breakage & streamlined & efficient resource and equipment flow
-- Be demanding and critical when it comes to food qualities and service standards
-- Preparation and regular update of food and beverage production budget and ensure targets are met and costs are effectively controlled
-- Motivate and develop a positive culinary team
-- Ensure all kitchens are managed efficiently according to established concept statements and brand standards
Candidate Requirement:
-- 2+ years of experience as an Executive Chef/ Sous Chef in Continental cuisine including Italian, Mexican and Mediterranean cuisine
-- Understanding of various cooking methods, ingredients, equipment and procedures
-- Excellent record of kitchen and staff management
-- Accuracy and speed in handling emergency situations and providing solutions
-- Familiar with industrys best practices
-- Degree in Culinary science or related certificate would be a plus.
