Job Summary:

• In charge of a section of the outlet
• Reports directly to the Junior Sous Chef or Sous Chef
• In charge of a small outlet that serves a limited menu
• Supervises and guides the commis
• Actively supports hygiene and HACCP programs
• Ensures maintenance of established standards
• Assists in developing the culinary team
• Supervises and guides Junior kitchen staff

Skills on Resume:

• Section Management (Hard Skills)
• Chef Supervision (Soft Skills)
• Outlet Oversight (Hard Skills)
• Team Guidance (Soft Skills)
• Hygiene Support (Hard Skills)
• Standard Maintenance (Hard Skills)
• Team Development (Soft Skills)
• Staff Supervision (Soft Skills)

Job Summary:

• Producing a high standard of food from scratch for all menus
• Managing a section in kitchen cooking from fresh ingredients
• Ensuring the highest levels of hygiene and safety
• Maintaining areas of work and machinery
• Eliminating wasteful or unprofitable practices
• Controlling the order and storage of food supplies
• Disinfect and sanitize cutting boards and worktables 
• Adhere to all Company regulations regarding workplace health and safety.
• Helping to evolve and contributing to a safe working culture

Skills on Resume:

• Scratch Cooking (Hard Skills)
• Section Management (Hard Skills)
• Hygiene Compliance (Hard Skills)
• Maintenance Oversight (Hard Skills)
• Waste Reduction (Hard Skills)
• Supply Management (Hard Skills)
• Sanitization Practices (Hard Skills)
• Safety Adherence (Soft Skills)

Job Summary:

• Prepare all pastries and local desserts as required by the business.
• Set up workstations and prepare ingredients and cooking equipment.
• Production of cookies, local desserts, pastries & cakes.
• Able to provide that WOW factor for the clients with excellent presentations
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keep the area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for the station.
• Improving food preparation methods based on feedback.
• Assisting in other areas of the kitchen 

Skills on Resume:

• Pastry Preparation (Hard Skills)
• Workstation Setup (Hard Skills)
• Dessert Production (Hard Skills)
• Presentation Skills (Soft Skills)
• Direction Compliance (Soft Skills)
• Team Collaboration (Soft Skills)
• Sanitation Maintenance (Hard Skills)
• Inventory Management (Hard Skills)

Job Summary:

• Always ensure consistent and prompt preparation and food service.
• Effective stock rotation to minimize waste.
• Cleanliness of all work areas at all times.
• Provision of correct portion sizes and control of all waste.
• Comply with all food hygiene regulations at all times.
• Prepare food and ingredients as per the Executive Chef’s guidance and recipes
• Prepare ingredients and supplies to ensure adequate quantities are available
• Optimize processes and keep food wastage under control
• Maintain cleanliness of work area as per hygiene and sanitation standard
• Ensure equipment are in good working condition
• Adhere to health and safety procedures when required when the need arises
• Check and follow the procedures for closing

Skills on Resume:

• Prompt Food Service (Hard Skills)
• Stock Rotation (Hard Skills)
• Area Cleanliness (Hard Skills)
• Portion Control (Hard Skills)
• Hygiene Compliance (Hard Skills)
• Recipe Preparation (Hard Skills)
• Supply Preparation (Hard Skills)
• Process Optimization (Hard Skills)

Job Summary:

• Prepares food for guests and associates efficiently and economically.
• Works in all areas of food preparation 
• Ensures safe and correct use of pastry the equipment, tools and machinery.
• Assists the pastry chef in planning and organizing the pastry section assigned.
• Ensures that the standards of uniform grooming and hygiene are maintained.
• Supervises the operation pastry kitchen
• Buffet decoration items and show pieces
• Orders pastry food from stores
• Controls the quality of the ingredients purchased and received
• Responsible for the pastry staff hygiene, sanitation, tidiness of the working and Storage areas

Skills on Resume:

• Food Preparation (Hard Skills)
• Versatile Cooking (Hard Skills)
• Equipment Safety (Hard Skills)
• Section Planning (Soft Skills)
• Grooming Standards (Soft Skills)
• Kitchen Supervision (Soft Skills)
• Buffet Decoration (Hard Skills)
• Quality Control (Hard Skills)

Job Summary:

• Controls the smooth running and efficiency of the pastry section
• Develops pastry recipe cards and products
• Participates in pastry menu designs
• Prepares and presents food for buffets
• Prepares and presents desserts for buffets
• Communicates politely and display courtesy to guests and internal customers
• Provides direction to the Kitchen helpers, including commis, Cooks, Kitchen Attendants and Stewards
• Communicate to the superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships

Skills on Resume:

• Section Efficiency (Hard Skills)
• Recipe Development (Hard Skills)
• Menu Design (Hard Skills)
• Buffet Preparation (Hard Skills)
• Dessert Presentation (Hard Skills)
• Guest Communication (Soft Skills)
• Team Leadership (Soft Skills)
• Relationship Management (Soft Skills)

Job Summary:

• Maintain high standards of culinary skills in preparation, cooking and presentation of all food.
• Assist with stock control, rotation and preparing food costs
• Receiving and recording deliveries.
• Ensure that service from the kitchen is efficient
• Help plan and create menus
• Adhere to and enforce strict hygiene and service standards
• Responsible for checking and maintaining stock levels
• Supporting the sous chef in delivering a smooth service  
• Ensuring that standards and quality are maintained
• Adhering to Safe practices within the Café
• Ensuring cleanliness and food hygiene are kept to a high standard

Skills on Resume:

• Culinary Expertise (Hard Skills)
• Stock Management (Hard Skills)
• Delivery Management (Hard Skills)
• Service Efficiency (Hard Skills)
• Menu Planning (Hard Skills)
• Hygiene Enforcement (Hard Skills)
• Quality Assurance (Hard Skills)
• Safety Compliance (Hard Skills)

Job Summary:

• Responsible for operating a designated station in assigned kitchen
• Responsible for the supervision of all on shift cooks in absence of the Sous Chef
• Ensures assigned food station is up to department standards, and equipment meets health and safety standards
• Ensures opening and closing procedures are followed for assigned station
• Ensures the culinary team start and end shifts on time inclusive of break schedules
• Ensures quality food products are delivered in a timely manner and presented appropriately
• Oversees the correct preparation of all special dietary requests as per established guidelines
• Oversees the delivery of daily specials, ensuring they are of 4-star quality and align with the established vision of the restaurant
• Shows dedication to a creative and positive work environment, fostering a collaborative approach with all F&B team members
• Communicate with all F&B team members, ensuring operational information is passed along to all shift leaders
• Supports the Executive Chefs in event tastings by recording all client comments and taking pictures of the food produced

Skills on Resume:

• Station Operation (Hard Skills)
• Shift Supervision (Soft Skills)
• Safety Compliance (Hard Skills)
• Procedure Adherence (Hard Skills)
• Team Scheduling (Soft Skills)
• Quality Control (Hard Skills)
• Dietary Management (Hard Skills)
• Communication Efficiency (Soft Skills)

Job Summary:

• Maintain high levels of food service.
• Focused on customer satisfaction during operational hours.
• Thorough understanding of the food menu and adhere to the ingredients and way of plating.
• Responsible for ensuring the Kitchen is well stocked as and when necessary.
• Participate and conduct trainings
• Report to Head Chef and undertake responsibilities distributed 
• Responsible for the daily smooth operations of the kitchen
• Ensure the high standard of food production in kitchen
• Work closely with Head Chef in supervise the culinary team
• Assist in managing food costs, forecasts, budget, business planning
• Ensure the culinary team by occupational health and safety standard

Skills on Resume:

• Food Service Excellence (Hard Skills)
• Customer Satisfaction (Soft Skills)
• Menu Expertise (Hard Skills)
• Inventory Management (Hard Skills)
• Training Leadership (Soft Skills)
• Operational Management (Hard Skills)
• Food Production Standards (Hard Skills)
• Safety Compliance (Hard Skills)