Overview

The Chef will be responsible for efficiently executing all food items in a high-quality culinary standard of taste and presentation and ensuring that the kitchen operations run smoothly.  He/She must be able to work shift and work on Weekends and Public Holidays.

Duties and Responsibilities

• Ensure all mis en place required is in place for the beginning of service time, and the kitchen is organized and ready for efficient kitchen operations.
• Perform kitchen opening and closing duties in accordance with established procedures.
• Responsible for cooking meals in accordance with menu specifications, ensures portion and quality standards according to recipes, and cooked within the standard time frame.
• Responsible for directing and coordinating cooking activities in the kitchen, and acting as shift leader.
• Prepare and controls food usage and ensures proper stock rotation FIFO is practiced.
• Perform related kitchen duties:  cleaning and organization of refrigeration units, prepare next day food items, request stock as needed on specified days.
• Notify supervisor or Kava Manager of any issues that affect normal business operations and guest services.
• Maintain good working harmony and foster team spirit with all employees and other departments.
• Adhere to all Health & Safety regulations, including reports of all Health & Safety concerns, work related illness or injury to a supervisor.
• Maintain proper sanitation and hygiene practices at all times.
• Ensure kitchen equipment and kitchen is always left clean at the close of shift.
• Assist in any area as required.
• Adheres to local health and safety regulations.
• Maintains the highest sanitary standards
• Maintains security and safety in work area
• Maintains neat professional appearance and observes personal cleanliness rules at all times
• Observe good work and workplace practices and habits and to ensure conformity to discipline, safety and other procedures consistent with the restaurant and hotel rules and industry practices and standards
• Report any maintenance defects to the Kava Manager.
• Follow all fire, Health and safety regulations as they relate to the Food and Beverage Department.
• Report any injuries, accidents or health and safety concerns to the Kava Manager/Supervisor.
• Other duties as directed by the Restaurant Manager

Skills, Knowledge and Qualifications

• Minimum  – Diploma or Associate Degree in Food and Beverage Management or Culinary Arts.
• At least five years of culinary experience.
• Formal training in HACCP procedures, sanitation and hygiene
• Valid Food Badge