Company Description
https://www.rafflessiemreap.com/?gclid=EAIaIQobChMIobT6iMiVgQMV3BqDAx18IQ8mEAAYASAAEgLtw_D_BwE
Job Description
- Supervises, coordinates and participates in the preparation of all mis-en-place and setting up of each event
- Checks the daily functions to determine the kind of quantity of items to be prepared
- Prepares the requisitions for groceries and perishable food items based on the daily menu forecast
- Dispenses food only against micros checks or in case of micros failure captain order
- Checks food in serving dish
- Observes and tastes the food during preparation
- Sees that the food is prepared efficiently and of the highest quality
- Sees that the personnel handle and use the kitchen utensils properly
- Sees that the food leaving the kitchen is hot and appetizing
- Ensures the cleanliness of all utensils, cooking equipment, working tables and cold room
- Supervises and participates in buffet set up and decoration
- Participates in training, motivation and evaluating the performance of his personnel
- Prepares time schedules of his section and submits to the Executive Sous Chef for approval
- Makes sure that after every function all food items are properly stored to avoid any spoilage
- Works continually using the “Customer Comes First” values
- Other duties and responsibilities which might be assigned from time to time by the Executive Chef
Qualifications
- Ability to speak English.
- Attentiveness and patience for customers
- Active listening and effective communication skills
- Flexibility to work in shifts
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