-Always be familiar with the Club's products, offers, procedures and policies to respond to questions about them from patrons.-Supervise, train, motivate and coach new and exisiting staffs.-be mindful of stocks levels and keep wastage to a minimum when preparing and cooking meals.-Ensuring quality of ingredients and correct food storage.-Experiment with recipes and suggest new dishes or specials.-Planning, organizing and participating in the preparation and cooking of… Show more -Always be familiar with the Club's products, offers, procedures and policies to respond to questions about them from patrons.-Supervise, train, motivate and coach new and exisiting staffs.-be mindful of stocks levels and keep wastage to a minimum when preparing and cooking meals.-Ensuring quality of ingredients and correct food storage.-Experiment with recipes and suggest new dishes or specials.-Planning, organizing and participating in the preparation and cooking of food.-Portioning food, placing it on plates, and adding sauces and garnishes.-Inspect facilities or equipment for regulatory compliance.-Implementing and following hygiene regulations and proper cleaning processes. Show less

-To produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all times.-To perform opening and closing procedures established in the assigned kitchen.-To strictly adhere to company standards of Food safety and hygiene.-To handle guest enquires in a courteous and efficient manner and report guest complains or problems to supervisors if no immediate solution can be found and assure follow up with the guests.-To respond any… Show more -To produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all times.-To perform opening and closing procedures established in the assigned kitchen.-To strictly adhere to company standards of Food safety and hygiene.-To handle guest enquires in a courteous and efficient manner and report guest complains or problems to supervisors if no immediate solution can be found and assure follow up with the guests.-To respond any changes in the restaurant function as dictated by the hotel.-Helping senior chefs in making standard recipes and making sure that everyone is implementing them.-Supervising the junior chefs working under me and guiding them to the proper standard set by the company and making sure on timely basis if they are carried out.-Ensuring if the products delivered from the suppliers are according to the purchase list or not.-Providing feedbacks and sharing new ideas for the improvement of new dishes.-To handle KOT's in absence of senior chefs and to make sure the plating is done according to the standard. Show less

-Inspecting the quality of vegetables, and fish used to prepare sushi dishes.-Expertly cutting, slicing, and filleting different types of fish.-Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.-Maintaining a clean work environment in order to prevent food contamination.-Regularly taking inventory of food supplies and other products.-Reporting any problems with kitchen… Show more -Inspecting the quality of vegetables, and fish used to prepare sushi dishes.-Expertly cutting, slicing, and filleting different types of fish.-Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.-Maintaining a clean work environment in order to prevent food contamination.-Regularly taking inventory of food supplies and other products.-Reporting any problems with kitchen equipment to the manager on duty.-Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.-Give tasks to junior commis & check that they are carried out in the correct manner.-Making daily dry store, wine & food requisitions required for the daily operation of the kitchen.-Check on daily basis food preparation regarding portion size, quantity & quality.-Keeping all the HACCP forms up-to-date.-Helping senior chefs in making standard recipes & making sure that it is implemented and followed by everyone.-To produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all times- To perform opening and closing procedures established in the assigned kitchen - To have a thorough understanding and knowledge of all food and beverage items in the menu Show less

Review the daily production sheets with Demi Chef de Partie or Chef de Partie when the first is not present. • Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests’ service. • Actively participates in training of culinary skill to junior talent and apprentices. • Keeps work station clean and organized including, but no limited to… Show more Review the daily production sheets with Demi Chef de Partie or Chef de Partie when the first is not present. • Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests’ service. • Actively participates in training of culinary skill to junior talent and apprentices. • Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. • Ensures that station opening and closing procedures are carried out to standard. • Keep over-production and food waste to a minimum, ensures proper rotation, labeling and storing of food in order to reduce food cost expenses. • Operate all kitchen equipment and conduct them with safety in mind at all the times. • Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. • Report any and all deficiencies in kitchen equipment functionality and quality of food products to Demi Chef de Partie or Chef de Partie in a timely fashion. • Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program. • Adhere to all environment policies and programs as required. • Other reasonable duties as required. • Make sure to log all information in the kitchen log book • Briefing with talent on new happenings and follow up. • Monitor delivery and delegate to arrange accordingly. • Always do the line check. • Run the section with great confident and sense of urgency. • Distribution of task. • Ensure full liaison with other members of the section and the kitchen team. • Strong communication key relationship with the Demi Chef de Partie or Chef de Partie of the section. Show less

 Prepare the complete mise-en-place of the section I work. Keep the work area neat and orderly at all the time. Co-ordinate with all the kitchen personnel. Transferable to any section without advance notice if manpower shortage occurs. To ensure minimum spoilage & wastage in the kitchen. Responsible for the preparation of the mother sauce i.e. Mayonnaise Sauce Espagnole Sauce Tomato Sauce Béchamel Sauce Hollandaise Sauce Responsible for… Show more  Prepare the complete mise-en-place of the section I work. Keep the work area neat and orderly at all the time. Co-ordinate with all the kitchen personnel. Transferable to any section without advance notice if manpower shortage occurs. To ensure minimum spoilage & wastage in the kitchen. Responsible for the preparation of the mother sauce i.e. Mayonnaise Sauce Espagnole Sauce Tomato Sauce Béchamel Sauce Hollandaise Sauce Responsible for the preparation of the derivative sauce and dressings i.e. Tartar Sauce Thousand Island Dressing Caesar Dressing Vinaigrette Dressing Basil Pesto To learn & record new skills from senior chefs. To co-operate with other department. Responsible to handle A la Carte in absence of my seniors. Responsible for handling and keeping the store properly in the kitchen. To maintain a high standard of personal appearance and hygiene at all times. To have a thorough understanding and knowledge of all food and beverage items in the menu. To help the senior chefs for the preparation of the food. To prepare the simple salads for lunch & dinner on daily basis with their accompaniments respectively & to prepare compound salads in absence of Larder Chef according to the menu. Show less