Scope and General Purpose of Job**:
All kitchen operations ensuring product and service standards are met and implementing and maintaining procedures for maximum operating efficiency.
Responsible to :
Exec Chef, Sous Chef & CDP Senior
General Description of Duties :

• to be punctual for work and aware of your working roster.
• to notify the kitchen management of any roster requests prior to the rosters issue.
• to attend all training sessions and work reviews as directed by the kitchen management and to attain a level of working competence compatible with the jobs needs.
• to work to the very best of your ability.
• to work as a team for the promotion and efficient running of the kitchen
• to maintain the highest levels of personal hygiene whilst at work and always arrive ready for work in a suitable and presentable condition and to wear the uniform requested of you at all times whilst working.
• to respect company property and take all possible and appropriate actions to avoid damage or breakage to property.
• to inform the duty manager and exec chef of any customer complaints or allegations of food poisoning brought to your attention.
• to observe all company policies and procedures as outlined in your staff handbook.

Jobdesk :

• to follow objectives and targets for kitchen
• follow company policy, standard
• the preparation and presentation of food to meet set standards
• cleanliness and hygiene of kitchen area
• promote and practice compliance with fire, health, safety and hygiene standards and regulations
• to ensure adherence to stock control procedures
• make all deliveries are checked in correctly and documentation is correct
• check stock is correctly rotated and stored to reduce wastage
• follow cost control measures
• maintain regular communication the sous chefs
• to ensure all wastage / breakages are recorded by the bar team via the correct procedure.
• to ensure that you correctly attired and groomed to the Queens Head standard.
• to be fully aware of any items that are out of stock and report to management.
• to assist monthly stock tak
• to ensure all cleaning schedules are maintained and the cleanliness is kept to the highest possible standards.
• to ensure that the sections are set up prior to service.
• to monitor main kitchen storeroom and cold room are kept in a neat and orderly fashion.
• to oversee stock rotation in cold room and main storeroom.
• to be aware of where about of all kitchen operational equipment.
• to make consistency in recipes and presentation of dishes
• to make sure all guest complaints are reported to the management.
• to know all the closing and lockdown procedures for the kitchen
• to report any maintenance faults via the correct procedure. to the chef
• any other reasonable duties required by the management.

Benefit :

• BPJS Kesehatan Subsidy
• Service Charge (After 3 Month Work)
• THR (fter 3 Month Work)

Jenis Pekerjaan: Penuh Waktu
Pengalaman:

• Koki: 1 tahun (Diutamakan)