Demi Chef / Chef De Partie - Tbc Restaurant

Part 1 –Primary roles of the job which are measurable and may be used as part of KPIs 1. Responsible in preparation of food from raw materials, to pre-cooked items, and final products.
2. Responsible in inventory counting and to supervise the stations assigned.
3. Planning and ordering on stock for minimal wastage.
4. Able to lead and guide the team on the operations.
5. Responsible in maintaining the cleanliness of the kitchen environment, cookware, and utensils.
6. Ensure all SOP is executed.
7. Enforce and uphold Service and Product Quality.
8. Reporting of maintenance issue to related personnel.
9. Work closely with the team to ensure positive mindset and teamwork to achieve outlet goals.
10. Handle and maintain high standards of quality product and customer service experience.
11. Ensure self-competency, and enough training to meet customer expectation and quality products.
12. Perform audits and checks on to ensure company and outlet standards are met.
Part 2 – Secondary roles which supports the primary roles above 1. Creativity and Cost Efficiency of Menu development. 2. Punctuality. 3. Honest and responsible in every job position you were assigned to. 4. Ensure service to customers are made with passion and have the highest quality standards. 5. Comply with food grade and food safety standards. 6. Flexibility to work in any position on the front of house. 7. Supervise the entire operations in each station at all times. 8. Able to lead and teach new staffs with the correct SOPs, information, company policies or sharing best practices. 9. Participate in staff meetings or trainings where applicable. Always maintain a positive mindset and teamwork spirit.