1st Cook

Overview of the Position

• The Pay Restaurant 1st Cook is fully responsible for the assigned galley, managing and supervising all preparation of Chinese Cuisine items as indicated in the menu plan, recipes and methods.
• This is done in accordance with the Operational Manual, USPH/HACCP standards and company standards.
• The position reports to the Pay Restaurant Sous Chef.

Job Description

• Assures food production of the assigned area and gives the right instructions to the team to maintain food production up to standard and minimize food spoilage.
• Oversees the assigned area to guarantee flawless production and final service delivery, in accordance with HACCP regulations.
• Plans effectively to ensure waste and over production is kept to a minimum, adhering to Company standards.
• Supervises the correct handling of existing equipment to maintain par levels and reports any malfunctioning to the Sous Chef.
• Works with all crewmembers in the assigned area to improve their skills with continuous training in sanitation and Company recipes.
• Guarantees punctual timing to ensure excellent service delivery.
• Supports the Sous Chef to ensure all personnel are on time and have neat uniforms.
• Participates in daily meetings with the Sous Chef to verify menus and address any issues.
• Organizes staff meetings to deliver information on the menus.
• Performs other duties as required by the Line Manager.
• Facilitates a work environment that supports a successful safety culture and is responsible for ensuring that their team implements and maintains effective supervision and management of the workplace, enforcing safety procedures.

Requirements

• Education and Professional Experience:
• Secondary or High School Diploma or equivalent from an accredited School / College in Culinary / Hotel Management or related field.
• At least 2 years' experience in overall kitchen operation in a hotel/restaurant as Chef de Partie.
• Technical Skills:
• Skills and knowledge of various Asian cuisine preparation techniques/methods (cold items, sauces, main dishes, desserts, etc.).
• Thorough knowledge and skills in BBQ, Steam, Meat, Fish, Sauces, Noodles, Butchering, pastry areas, cooking technique, service organization, food conservation procedures, cleaning methods and systems.
• Knowledge and skill in operating induction wok and other electrical galley equipment.
• Knowledge and skills in food conservation procedures, cleaning methods and systems.
• Language Skills:
• English language skills.
• Mandarin language skills.
• Skills in a 3rd language.