Develop and implement new recipes and menu items, considering current culinary trends, customer preferences, and ingredient availability.
Collaborate with management to forecast food and supply needs, control costs, and optimize kitchen operations for efficiency and profitability.
Oversee the preparation and presentation of food for special events, banquets, and catering services, ensuring a seamless and high-quality dining experience.
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Support the kitchen team by performing general cleaning duties, such as sweeping and mopping floors, emptying trash bins, and maintaining the overall hygiene of the kitchen environment.
Adhere to all food safety and sanitation regulations, including proper handling, storage, and cooking of food, to ensure a safe and healthy dining experience for customers.
Collaborate effectively with kitchen staff, communicating clearly and assisting colleagues as needed to ensure smooth and efficient kitchen operations during busy service periods.
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To ensure products are properly labelled with nutritional content, stocking plan and expiration dates to prevent under stocks and overhangs.
Responsible for maintenance and supervising good housekeeping practices in all food production areas including walk-ins and freezers, strictly enforcing the “clean as you go” policy.
Constantly spot check food and quality service during all meal periods to ensure the foods served meet our portion control and quality standards.
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To ensure products are properly labelled with nutritional content, stocking plan and expiration dates to prevent under stocks and overhangs.
Responsible for maintenance and supervising good housekeeping practices in all food production areas including walk-ins and freezers, strictly enforcing the “clean as you go” policy.
Constantly spot check food and quality service during all meal periods to ensure the foods served meet our portion control and quality standards.
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The Commis I is a senior level commis responsible for assisting in the preparation, cooking and presentation of food at a high standard. This position supports the Demi Chef and Chef De Partie in managing a specific kitchen section, ensuring consistency, quality, and hygiene at all times.