You are here

PROFESSIONAL CHEF

This role is responsible for preparing meals. The cook is responsible for planning menu, may be required to shop for groceries and overall maintenance of the kitchen 

Responsibilities

Menu planning

  • Plans menus according to employer’s needs and diet restrictions and for the household.
  • Creates new recipes.
  • Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.

Meal preparation

  • Peel, wash, trim and cook vegetables and meats. And bakes bread and pastries for the household.
  • Responsible for preparing meals according to employer’s recipes. Handles all meals for the family and possibly for other household staff.
  • Prepares special meals for functions and as requested.
  • Prepares meals and snacks for household and guests.
  •  Performs all household cooking as directed.
  • Weigh, measure, and mix ingredients according to recipes or as directed by the employer.
  • Apportion, arrange, and garnish food.

Cleanliness

  • Responsible for ensuring the kitchen and cooking utensils are kept clean.
  • Ensures staff compliance kitchen etiquette.
  • Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

Supervisory

  • Direct the operation and organization of the kitchen and all food-related activities, including portioning and presentation of food.
  • Coordinates the activities of the kitchen staff.

Inventory

  • Responsible for making requisition of all kitchen supplies and equipment.
  • Ensures proper stock-taking of items in the kitchen is taken.
  • Stores kitchen suppliers appropriately.

Competency/Skill/Requirements

  • Should possess a diploma from a reputable hospitality school.
  • With at least 5 years experience in a similar field or a hospitality industry.
  • Must have good knowledge of local and international foods and recipes
  • Possess the ability to multitask.
  • Should have excellent organizational and interpersonal skills.
  • Ability to read and write in English.
  • Is expected to be flexible and adaptable.
  • Must possess good supervisory and organizational skills.
  • Has knowledge in the planning of menu and portion control.
  • Has the ability to understand and practice health and safety in the kitchen.
  • Possess an understanding of ingredients, produce and spices in terms of texture and taste.