Responsibilities

Perform checks on diet texture, taste, temperature, and visual appeal in all sections.

Actively participate in daily plating and serving, ensuring adherence to established portion sizes and plating standards.

Maintain proper cooking and holding temperatures (e.g., above 75°C for cooked foods, above 63°C for hot holding).

Adhere to standardized recipes and techniques to prevent undercooking or overcooking.

Manage inventory levels, preventing overstocking while maintaining par levels.

Conduct regular checks on raw ingredient stock levels and budget for procurements.

Carry out procurement of raw ingredients with section chefs while ensuring timely submissions.

Participate in and oversee goods receiving processes.

Keep accurate inventory records to reduce food wastage, prevent shortages, and control costs.

Conduct regular c...