Chef de Cuisine-Seafood House Kitchen

Job description

1.Serves fresh food to guests which is prepared a la minute, is consistent in good quality, and reflects the style of the outlet concept.

2.Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

3.Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

4.Tests cooked foods before plate-up and being served to the guest.

5.Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

6.Devises special/ innovative dishes and develops recipes.

7.Establishes and enforces nutrition and sanitation standards for restaurant.

8.Strictly adheres to the food safety management system requirements, accord with the hotel and local government requirements in daily operations.