Duties and Responsibilities
Operate and manage the hot kitchen section and liaise with the head chef and other chefs within the department to ensure a successful working environment.
Marinate meat and do portioning as per the number of guests and dietary requirements.
Ensure that all sauces are prepared in accordance with recipes.
Ensure all garnishes and condiments needed during service are ready at all times.
Follow 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.
Rotation of perishables on a daily basis, making sure that all containers are properly labeled, wrapped and stored.
Check periodically the expiry dates and proper storage of food items in the Kitchen.
Monitor stocks of meat in the freezer.
Check quality of materials, equipment and devices used in cooking.
Maintain cleanliness and hygiene in the kitchen.
Ensure adherence to all relevant health and safety standards.
Any other duty assigned by the Head Chef or 2IC from time to time.
Minimum qualifications:
Certificate/Diploma in culinary arts from a recognized institution
Proven experience in a Chef de Partie role
Excellent use of various cooking methods, ingredients, equipment, tools and processes
Ability to multitask.
Ability to work efficiently under pressure.
Great time management skills
Great communication and interpersonal skills
Knowledge of best and latest cooking practices
Flexible working hours subject to the demands of the business
Those who meet the above qualifications should submit their applications to recruitment@segera.com to reach the Human Resource Manager on or before 1st March 2024.
Apply via :
recruitment@segera.com
