Scope Of Position

To lead and run a section of the kitchen overseeing and managing commis and demi chef de parties, assisting sous chefs in the preparation and service of food, in accordance with Raffles standards whilst ensuring equipment and utensils are always kept clean & tidy to the standards required by the Hotel

Responsibilities

Operation

• Lead and manage a section of the kitchen, overseeing production, service and hygiene standards.
• Follow the procedures, methods and recipe as outlined in communication.
• Ensure correct storage, rotation and labelling of food stuffs, equipment, and dry goods.
• Work with sous chefs to ensure stock ordering and deliveries are managed correctly.
• Involvement in training of demi chefs, commis chefs and apprentice chefs to set standards.   ...