CHEF X 2 – Management Training Bureau (Mtb) 293 views

Key Responsibilities

• 1. Menu Planning & Customization: Developing balanced meals while tailoring menus to meet specific customer requirements and dietary needs.
• 2. Applying diverse cooking techniques to prepare dishes that consistently meet established recipes and quality standards.
• 3. Artistic Presentation: Overseeing the final plating and garnishing of dishes to ensure a high-end visual experience for the guest.
• 4. Rigorous Food Safety: Adhering to strict hygiene protocols, including the identification and management of food allergens and safety risks.
• 5. Sanitation Management: Maintaining a pristine and sanitary work environment to comply with health department regulations and kitchen safety.
• 6. Supply Chain Quality Control: Inspecting all incoming food deliveries for quality and strictly monitoring inventory expiry dates.
• 7. Sensory Testing: Conducting final taste and quality checks on every dish before service to ensure flavor profile and temperature accuracy.
• 8. Operational Coordination: Synchronizing kitchen teams and front-office staff to manage “time staggering” and seamless service flow.
• 9. Continuous Improvement: Proactively gathering and analyzing customer feedback to refine recipes and enhance the overall dining experience.

Requirements

• Diploma in Professional Cookery or equivalent.
• Class 1 Journeyman in professional cookery
• At least 2 years of experience in catering, hotel, or large-scale food service operations.
• Attention to detail
• Time management
• Ability to work under pressure
• Continuous learning
• Continuous improvement

How to Apply