Chef

Job Description & Requirements The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis. ~ Facilitate effective communication and engagement at the workplace. ~ Apply food safety management systems for food service establishments. ~ Conduct food and beverage hygiene audit. ~ Demonstrate advanced dry heat cooking techniques. ~ Demonstrate sous vide method. ~ Establish relationships for customer confidence. ~ Facilitate effective work teams. ~ Grind wet flour. ~ Identify meat and its fabrication and utilisation in culinary. ~ Identify seafood and its fabrication and utilisation in culinary. ~ Maintain workplace safety and health policies and procedures. ~ Manage productivity improvement. ~ Solve problems and make decisions at supervisory level. ~ Supervise food production. ~ Supervise quality procedures. ~ Understand asian food culture and techniques. ~ Understand nutritional knowledge and dietary requirements.