Chef Communard

The Chef Communard will lead, manage and organise all requirements for the kitchen staffs to the highest standards, and in accordance to the standard operating procedures as emanated by the Executive Chef.

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks outside the scope of work described.

• Ensure the quality level of kitchen staff production and presentation are maintained at its highest level at all times.
• Check the clearing of MEP and store all left over in the refrigerator (FIFO System).
• Delegate responsibilities to staff and ensure tasks are completed.
• Perform any additional or special duties.
• Ensure that channels of communication are respected amd information is disseminated.
• Ensure that a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
• Ensure that equipment are clean.
• Maintain highest level of personal hygiene and grooming at all times, as per standard.
• Ensure that wastage and spoilage is controlled.
• Supervise and train all kitchen staff in their daily duties.
• Ensure that hotel disciline standards are adhered to at all time.
• Maintain a safe work environment.
• Participate in training as and when required by management.

Job Requirements

• Be passionate, talented, creative, motivated and dynamic personality
• Minimum 2 years’ experience in a 4 star environment.
• Must have at least NC 3 in Food Production.
• Good interpersonal and communication skills
• Ability to work in a team and under pressure
• Positive Attitude