Assistant Chef

Responsibilities •

Ensuring all food meets the highest quality standards and is served on time

Planning the menu and designing the platting presentation for each dish

Ensure wastage is minimized by careful checks of food preparation methods.

Ensure proper hygienic storage methods are utilized to prevent food loss.

Prepare proper recipe costing for all menu items

Coordinating with other kitchen staff

Prepare and cook all the menu items

Stock taking ingredients, equipment’s and placing orders as needed

Ensure best practices for safety and sanitation in the kitchen

Creating new recipes to regularly update the menu

Ensure that cleanliness and hygiene of the workplace and the staff are always of the highest standard

Incorporating feedback from restaurant staff and supervisors to make improvements or resolve issues

Qualifications:

Certificate in Culinary Arts or Food Production from a recognized institution of higher learning.

1 years’ Experience in a 4-5 star hotel in kitchen operations and in the same position.

Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.

Knowledge in restaurant an added advantage.

In depth Knowledge of food principles and best practices

Have excellent English communication skills

Experience managing inventory and stock taking.

Creative, innovative thinking.

Passion for creating incredible food that delights and attracts customers.

Excellent interpersonal skills

Strong organizational and planning skills

Knows how to prepare different Cuisine

Skills Requirement:

Hygiene standards (food production)

Quality control (food production)

Kitchen management,

Quality control and supervision

Cooking and food preparation

Stock and inventory management

Those who meet the above qualification apply by sharing your CV and application letter via email at hr@charchoma.com with “Restaurant Junior Chef” as the subject of your email.