Assistant Oriental Chef

Responsibilities

• Implements approved departmental policies and procedures and ensures adherence with the processes implemented so that work is carried out in a controlled manner.
• Implements the day-to-day operations assigned for the area of work to ensure compliance with the established standards and procedures.
• Produces a consistent, high quality product in area of work and provides a courteous, professional, efficient and flexible service at all times.
• Assists supervisor in planning of menus and designing standard recipes to ensure consistent quality in food production, thereby satisfying client needs and expectations.
• Checks food product in terms of preparation, cooking process, presentation, recipes, timing and storage.
• Ensures that the place of work and surrounding area is kept clean and organised at all times and that all hygiene standards and procedures are followed in all food production areas.
• Liaises with supervisor to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control so that all materials and equipment are available on time.
• Assists in formulating and continually upgrading a catering services manuals, standard operational procedures pertinent to the efficient operation of the food production area.
• Supervises the activities and work of subordinates to ensure that all work within a specific area of the catering operations is carried out in an efficient manner.
• Ensures compliance to all relevant hygiene, safety and quality policies, procedures and controls across the area of work so that a healthy and safe work environment and quality products and services are provided to customers.

Education

Experience

Skills