Responsibilities:

Responsible for the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes. Responsible for quality, quantity, attractiveness, and correctness of all food items served from the station as per company’s standard recipes and follow up with FIRST IN FIRST OUT. Directs, supervises, assists, and coaches all DCDPs assigned to the station. Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way “FIRST IN FIRST OUT” Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day. Works closely and cooperates with superiors, colleagues, and subordinates in order to achieve the highest possible guest satisfaction from the products served. Prepares a daily requisition for the Executive Pastry Chef for all items ordered from stores for use in his station. Execute all special orders and dietary requirements. Responsible for helping to maintain a team atmosphere in the department.

Experience:

3+ years experience in a 5-star + hotel, cruise ship, or high-profile restaurant performing the functions of a similar position. Certification from an accredited advanced food safety program is preferred.