Chef (salad maker)ARJOY`S HUMAN RESOURCES MANAGEMENT CORP.

JOB DESCRIPTION
Inform and remind his supervisor of any missing items on his duty
Prepare in advance all materials, tools and equipment needed for the service
Follow the clear directions to the team heads
Set and strives to achieve high personal performance standards
Plan, organizes and uses a systematic approach to get things done.
Prioritizes actions and manage tasks through to completion.
Making sure that all take away cups are available
Make sure the fridges are filled with needed materials.
Manage time and resources effectively.
Control wastages
Help and support his colleagues on each and every needs
Communicates politely with all colleagues
Communicates & inform his superior of any difficulties, and other relevant informations
Maintains effective working relationships with all colleagues
Attends and participates in daily briefings and other meetings
Respect and participate in training sessions as scheduled
Communicates openly and clearly both verbally and in writing
Pitches information at the appropriate level
Listens and is sensitive to the needs of others
Develops positive working relationships at all levels
Implementing and following through improvements identified
Checking the proper functioning of equipments
Prepared his Mise en place (the prep of all ingredients and garnishes)
Respect the high standard of serving
Maintaining standard kitchen sequence of service, timing.
To ensure and respect the standard recipes all the time.
Implements the rules, regulations, policies & procedures including but not to: locations rules & regulations, health & safety, grooming, quality, service, hygiene & cleanliness, equipment control system/ checklists.
Make sure all equipments used for the kitchen operation are in excellent condition.
Follow the maintenance and cleaning schedule for the kitchen and all equipments & tools to make sure its well maintained with the highest standards of hygiene.
Most importantly to be ready anytime for health department spot checks.
Ensure and maintain the hygiene of himself and the location where he attends.
Make sure the fridges are in needed temperature.
 
JOB QUALIFICATION
- vocational/ short course graduate
- 4-5 yrs working experience in F&B
- with good communication skills
OTHER JOB REQUIREMENTS
Education
Vocational Diploma / Short Course Certificate
Field of study
Food & Beverage Services Management
Specialization
Food/Beverage/Restaurant
chef, salad maker, salad making, cook