Chef

Chef

Chef (Sushi, Teppanyaki, Kitchen)

Work Location: Samurai Restaurant, One Woodbrook Place

Reports to: Executive Chef & Restaurant Manager

Restaurant hours: 11.00am – 11.00pm, Mon – Sun

Duties:

ü  Clean and sanitize the kitchen and utensils before and after service.

ü  Ensure all equipment, utensils, plates etc, are kept clean and organized throughout service. It is an open kitchen in full view of the guests.

ü  Implement and adhere to the FIFO (First In First Out) method to ensure proper food rotation.

ü  Make sure meats and vegetables are separated to avoid cross contamination.

ü  Make sure all storage areas whether cold or dry are neat and organized.

ü  Work as a team to ensure food quality, consistency and prep time.

ü  Make certain you have the required stock to assure a smooth service period. Promptly notify the Executive Chef or the Assistant Executive Chef of any shortages or outages of stock.

ü  Have a comprehensive knowledge of the food menu

ü  Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size, cooking time and consistency of every item that leaves your station.

ü  Be available to perform prep work during slow periods. Check in with the Executive Chef or the Assistant Executive Chef for a prep work assignment during slow periods.

ü  Ensure that all cooking equipment used is operating correctly and at the proper temperature. Report any broken/malfunctioning equipment to the Executive Chef or the Assistant Executive Chef

ü  ALWAYS follow safe food handling practices.

ü  Know and follow proper plate presentation and garnish set up for all dishes.

ü  Use product labeling system to label, date, rotate and store all food products.

ü  Make sure you are properly presented, with the stipulated uniform and adhering to company’s grooming standards. This is particularly important for the sushi and Teppanyaki chefs who cook in front of the guests.

ü  Always have a positive demeanor, and be interactive when dealing with guests

ü  When performing in front of the guests always perform within your comfort zone. Guest safety is paramount as well as the restaurant’s image

ü  Keep practicing and honing ‘flaring’ skills and shows so as to keep guest experience as memorable as possible.

ü  Ensure your work station is kept clean and tidy throughout the performance

ü  Be attentive to guest’s needs and special requirements especially with regard to allergies

ü  Make sure sushi display chillers are clean, organized and well presented

ü  Any other duties that may be assigned

 Requirements:

ü  Valid Food Badge

ü  Copy of ID (to be attached to application)

ü  Excellent Customer Service Skills

ü  Must have experience working in a kitchen