Job Description

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible for supervising junior chefs or commis.
• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.

Job Types: Full-time, Permanent, Fresher

Pay: ?22,000.00 - ?25,000.00 per month

Benefits:

• Health insurance

Schedule:

• Evening shift
• Fixed shift
• Morning shift

Supplemental Pay:

• Performance bonus

Experience:

• total work: 6 years (Preferred)

Work Location: In person