Assistant Executive Chef

Companie: Hugo's Group
Tipul locului de muncă: Full-time
Industrie: Catering & Hospitalitate
Cartier/Vecinătate: St Julians

Reporting to the Group Executive Chef, the Assistant Executive Chef responsibilities include creating and studying recipes, setting up menus and preparing high-quality dishes. Also responsible for supervising all kitchen functions including food purchasing, preparation, and maintenance of quality standards as well as sanitation and cleanliness.

 

Responsibilities:

·         Assign tasks, supervise chefs and cooks in the preparation and presentation of food

·         Come up with new dishes which appeal to the clients

·         Check freshness of food and discard out-of-date items

·         Come up with, and inform Food & Beverage Servers of daily specials

·         Design new recipes, planning menus and selecting plate presentation in tandem with the Group Executive Chef

·         Experiment with recipes and implement improvements

·         Ensure compliance with all health and safety regulations within the kitchen area

·         Improve existent Culinary Excellence Standards

·         Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively

·         Maintain controls to minimize food waste and theft

·         Maintain a positive and professional approach with co-workers and customers

·         Plan the food design in order to create a perfect match between the dish’s aspect and its taste

·         Perform administrative tasks, taking stock take of food and equipment supplies and issuing purchase orders as necessary

·         Train the kitchen staff to provide best results in minimum time and using the maximum from the available resources

·         Work with the Group Executive Chef to produce diversified menus in accordance with the restaurant’s policy and vision

 

Qualifications & Assets:

·         At least ten years proven experience as chef

·         Degree in Culinary science or related certificate is desirable

·         Advanced knowledge of culinary, baking and pastry techniques

·         Ability to remain calm and undertake various tasks

·         Exceptional competence in resource management and inventory control

·         Familiarity with sanitation regulations

·         Up-to-date knowledge of cooking techniques and recipes

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