To ensure that the Kitchen is run and maintained hygienically, efficiently and safely.

 To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.

To ensure that the necessary stocks are on hand at the right quality and quantity. ...

Ensure minimum kitchen wastage and food stuff are of a good quality and stored correctly

Ensure all statutory regulations are adhered to, such as food hygiene policies

Monitor stock movement and be responsible for ordering on your section ...

Master various cooking techniques for different cuts of steak, including grilling and searing.

Follow recipes and presentation standards to ensure consistency and quality.

Kitchen Management: ...

Staff training. Responsible to supervise junior chefs or commis and other CDP

Good communications skill. Consults and coordinates daily with Sous Chef and Head chef on the daily requirements, functions’ prep and also about any last minute events.

On the job knowledge. Must have a knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation and a full awareness of all menu items, their recipes, methods of production and presentation standards. ...

At least has 3 years kitchen experience at supervisor level.

Willing to work long hours.

Creative and displays initiative.