Be present and hands on in preparation and presentation of foods as required.
The Junior Sous Chef is assisting the Cuisine Chef with the production and quality control of all foods prepared in his/her respective area section.
Works closely with the Cuisine Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
Conduct weekly inspections of kitchens and restaurants with communicated follow-ups.
Assists Cuisine Chef in creating and developing new dishes and recipes by keeping up with the latest market trends. Propose and initiate new ideas, services and products.
Plan, co-ordinate and supervise all menu implementations in conjunction with the Cuisine Chef in a timely manner.
Conduct daily inspections throughout all assigned kitchen sections to observe operational standards relating to section responsible products and follow up with the Cuisine Chef.
Constantly strive to improve kitchen-operating procedures.
Perform any other reasonable duties as required by the department head.
The Chef de Partie is responsible to assist the Chef de Cuisine in supervising and running the Cold Kitchen section and on demand in any other areas of the culinary operation.
The Commis 1 & 2 will carry out all required operational tasks and duties in the kitchen under the guidance of the respective Senior Chefs, with the overall objective to prepare food in a timely manner as per quality and food safety standard.
We are recruiting for a Development Manager EMEA. This role will support Development’s business objectives by conducting project analysis, strategic planning recommendations, and providing support in the documentation, coordination, and negotiatio...
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