CDP & Senior CDP

Job Description:

Objectives of this role

• Taking care of daily food preparation and duties assigned by the Head Chef to meet the standard and the quality set by the brand.
• Follows the instructions and recommendations from the Head Chef to complete the daily tasks.
• Coordinates daily tasks with the Head Chef or Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of customer satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef or Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to brand’s service standards.
• Carry out any other duties as required by management.

Responsibilities

• Setting up the kitchen prior to the opening
• Preparing a particular kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of each plated meal
• Assisting with marinating, cutting and precooking foods
• Cleaning the kitchen before closing
• Cleaning and sanitising their area with warm water and soap
• Wrapping unused items and storing them in proper areas at the end of a shift
• Plating food creatively and maximising customer enjoyment

Skills and qualifications

• Excellent verbal and written communication skills
• Organisational skills
• In-depth knowledge of the standards of baking, cooking and grilling techniques
• Ability to work under pressure and in a fast-paced environment
• Ability to quickly learn new recipes and new cooking procedures
• Time management skills
• Ability to work efficiently and cooperatively in a team environment
• Ability to solve problems quickly

Preferred qualifications

• Proficient in office, point-of-sale, and restaurant management software
• Understanding of best practices in the hotel, restaurant and catering services industry
• Motivating presence to help staff overcome difficult situations
• Knowledge of up-to-date health and safety standards
• Ability to de-escalate and resolve any and all workplace conflicts
• Knowledgeable in locations to source ingredients and equipment