and prepare desserts in accordance with the existent menus; Decorate cakes and baked goods according to requirements; Plate desserts for serving;Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks, etc. Must develop and design new ideas and items for the Pastry kitchen. Note-Pastry Chef must send there clear photos of there works. skilled, professional
gross profit. 4. To maintain a high standard of specified work in accordance with the Executive Head Chefs instructions & To be fully aware of all hygiene control and chemicals used in the work place. 5. Responsible for consistently implementing the Policies and Procedures in operating 6. To be punctual
a high level of service principles in accordance with established standards. Evaluates products to assure that quality, price and related goods are consistently met. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training
Executive chefs perform some or all of the following duties: Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services Consult with clients regarding weddings, banquets and specialty chef corporate chef executive chef executive sous-chef head chef master chef pastry chef saucier sous-chef ...
members are empowered with new skills and wherever possible multi-skilling is done on merit. maintains relevant documentation for training needs and completion of sessions. Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down
standards Estimate food requirements and may estimate food and labour costs Supervise activities of sous-chefs, specialist chefs, chefs and cooks Arrange for equipment purchases and repairs Recruit and hire staff May prepare and cook food on a regular basis, or for special guests or functions ...
They perform all the tasks in the kitchen other than cooking and serving They are the ones responsible for the hygiene of the kitchen and they have to clean so the kitchen remains clean before the surprise inspections They prep the kitchen before the chefs arrive to cook They have to remove Diploma
in the assigned area Candidate Profile : Knowledge of English languageknowledge of USPH-rules and HACCP, Medical Fitness for Service at SeaFoodhandler ExaminationBasic Safety Training STCW2010 VI/1Crowd & Crisis STCW2010 V/3.4 – 3.6Advanced Fire Fighting STCW 2010 VI/3,Seafarer’s book, Number of vacancy
Coordinates daily tasks with the Sous Chef. 4. Responsible to supervise junior chefs or commis. 5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. 6. Ensure that the production, preparation and presentation of food
of food, supplies and equipment May set up and oversee buffets May clean kitchen and work area May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies May hire and train kitchen staff. Cooks may specialize in preparing and cooking ethnic