HEAD CHEF and LINE CHEF

• Order supplies and report to the head of the establishment
•  Ensure the serving of quality culinary dishes and on schedule
•  Ensure that no problem arises during serving; if any, it should be rectified quickly
•  Approve all foods before they leave the kitchen
•  Develop menu offerings
• Forecast supply needs and estimate costs
• Recruit kitchen staff
•  Ensure efficiency of the kitchen and staff
•  Ensure production of quality and consistent food
•  Perform accounting functions and scheduling of meals to be served
•  Weigh in on patron complaints
•  Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
•  Create recipes and prepare advanced items
•  Assign tasks that are less complicated to lower kitchen staff
•  Maximize the productivity of the kitchen staff
•  Manage the rest of the chefs in the chef’s chain of command
•  Ensure proper equipment maintenance and operations
•  Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
•  Supervise kitchen personnel and their performance
•  Report to the manager
•  Order food from designated suppliers
•  Manage stock of food
•  Organize duty roster for kitchen staff

REQUIREMENT

•  Associate diploma in culinary arts preferred
•  At least 3 years’ experience of working in a professional kitchen
•  Effective communication skills
•  Ability to manage a budget and work with figures
•  The ability to work under extreme pressure
•  Strong leadership skills
•  Ability to make quick decisions
•  Ability to ensure high standard of hygiene and cleanliness in the kitchen area
•  The ability to make good food consistently, even in a busy kitchen
•  Time management skills
•  Customer service
• Attention to detail 

LINE CHEF

DUTIES AND RESPONSIBILTY

•  Understanding of cooking skills, knife handling, and safety
•  Ability to take direction from the head Chef
•  Following recipes accurately
•  Cook menu items in cooperation with the rest of the staff
•  Ensure that food comes out simultaneously, in high quality, and in a timely fashion
•  Set up stocking stations with all necessary supplies
•  Ability to work with speed and efficiency
•  Plating dishes attractively
•  Maintaining a clean and organized workstation
•  Fortitude to work in a fast-paced environment

REQUIREMENT

•  Certificate in culinary arts or related field.
•  A minimum of 2 years’ experience in a similar role.
•  In-depth knowledge of restaurant best practices and cooking methods.
•  Excellent communication and organizational skills.
•  Ability to work calmly and effectively under pressure
•  Able to walk or stand for long periods.
•  Time management skills
•  Customer service
• Attention to detail