Head Chef
Royal cup speciality coffee
Total years of experience :6 years, 3 Months
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Coordinates daily tasks with the 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 guest 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.
Bake menu items in accordance to set recipes
Make specialty breads, cakes and cupcakes
Ensure quality maintenance by following procedures and policies
Prepare dough using baking equipment
Ensure correct quantity of mixtures
Measure ingredients appropriately scale the ingredients into consistent portions
Place mixtures in pans and place pans in oven
Ensure consistent oven temperature
Remove baked goods and place on cooling rack
Decorate baked goods
Ensure that raw materials are available at all times
Manage inventory of supplies
All machines and equipment must be kept in good repair.
All Bakery personnel have to be familiar with the handling and cleaning procedures of the