CDP

• Coordinates daily tasks with the team
  

• Responsible to supervise junior chefs or commis
  

• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met
  

• Ensure that the production, preparation, and presentation of food are of the highest quality at all times
  

• Ensure the highest levels of guest satisfaction, quality, and operating and food costs on an ongoing basis
  

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
  

• Full awareness of all menu items, their recipes, methods of production, and presentation standards
  

• Follows good preservation standards for the proper handling of all food products at the right temperature
  

• Operate and maintain all department equipment and reporting of malfunctioning
  

• Ensure effective communication between staff by maintaining a secure and friendly working environment
  

• Establishing and maintaining effective inter-departmental working relationships
  

• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
  

• Personally responsible for hygiene, safety, and correct use of equipment and utensils
  

• Checks periodically expiry and proper storage of food items in the section
  

• Guides and trains the subordinates on a daily basis to ensure high motivation and an economical working environment
  

• Assess quality control and adhere to Restaurant service standards
  

JOB REQUIREMENT

• Flexible working hours are subject to the demands of the business
  

• Able to work under pressure
  

• Excellent culinary catering talent
  

• Hotel Management Graduate or Culinary Degree with minimum 3 years certification
  

• At least 4 years of experience cooking in a well-established restaurant or full-service hotel