Amistro Ptd Ltd – Commis Chef / Chef De Partie (Bar and Bistro)

• Responsible for daily food preparation and duties assigned by the management to meet the standard and quality set by the management.
• Follow the instructions and recommendations from the immediate supervisors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs.
• Able to project the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure high level of guest satisfaction.
• Maintain food quality, operating and costs on a daily basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Follows 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.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and ad-hoc events.
• Guide and train subordinates daily to ensure high motivation and economical working environment.
• Able to set a good example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.

Job Requirement:

• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.
• A team player.
• Strong leadership skills.