* Responsible for running a specific section of the kitchen.
* Manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly.
* May work independently as the only person in their section. Tthird in command, with the head chef being first in command the sous chef being second in command
* Under the general guidance and supervisions of the Head
* Chef, and within the limits, policies and procedures established by Old Diamond, is responsible of preparing all food items within his section up to the standards set by the management.
* Check production sheet and prepare all items.
* Prepare and set up drawers
* Prepare the stock of frozen items
* Defrost frozen item as per chef request
* Split orders to chef
* Check orders
* Put food on station (sticker or plates)
* Clean sections
* All dirty dishes to the kitchen
* Accomplish duties and responsibilities set by the head chef.
* Should be thoroughly aware of Old Diamond standards.
* Controls and analyses, on an on-going basis, the following:
* Quality levels of production and presentation
* Guest satisfaction and merchandising
* Food cost and Cleanliness, sanitation and hygiene
* Responsible for the production, preparation and presentation of all food items within his section to ensure highest quality and consistency at all times.
* Complies with the Health, Safety and Fire Policy.
* Responsible for the preparation of menus.
* Responsible of the miss-en-place of his section.
* Responsible of finishing his duties according to the timing set by head chef.
* Responsible of reporting any missing food item to his manager.
* Inspect all perishable food items received for quality.
* Handles daily briefings with kitchen team members.
* Participates and conducts food and product knowledge training to the restaurant teams.
* Keeps an up-to-date standard recipe file for all food items to include
* Performs related duties and special projects as assigned.
* Implementing the FIFO system, and proper food storing in the fridges.
* Checks all dishes before being served to the guest.
* Reports to the head chef any maintenance issues.
* Exercise all hygiene practices according to the company standard
* Handle with care the uniforms provided by the company and make sure not to be damaged.
* Should report for any loss / found any items inside the premises have to report to his concern reporting manager.
* Practice his/her duties and responsibilities according to the company policies and procedures.
* Exercising Kuwait Health Administration and follow Municipality guide lines
Job Details
| Date Posted: | 2014-06-25 |
| Job Location: | Kuwait |
| Job Role: | Customer Service |
| Company Industry: | Catering/Food Services/Restaurants |
| Joining Date: | 2014-08-01 |
Preferred Candidate
| Career Level: | Mid Career |
| Degree: | Certification / diploma |
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