Assist Executive Chef and Executive Sous Chef in the elaboration of menus, recipe card and plating guides.
Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
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Proficient in using KYC-related platforms and tools (e.g., CAWB, CBD, AppSuite, Cosima, Factiva, Lexis Nexis), with a strong willingness to adapt to new technologies and systems
Understanding of the operational aspects of products and services used by Banking clients
Escalate KYC deficiencies, missing information, or potential red flags to senior team members for further review and decision-making.
Maintain accurate records and ensure client data is correctly updated in internal systems in line with regulatory standards.
Provide administrative and operational support to the team while actively contributing to process improvement initiatives aimed at increasing efficiency and quality.
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Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
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