Graham Malabed

 Takes care of daily food preparation and duties assigned by the superiors
to meet the standard and 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 for supervising junior chefs or commis.
 Able to estimate the daily production needs and check 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 the highest levels of guest satisfaction, quality, operating, and
food costs on an ongoing basis.
 Knowledge of all standard procedures and policies about 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 by 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.
 Consult daily with the Sous Chef and Executive Chef on the daily
requirements, and functions, and also about any last-minute events.
 Guides and trains the subordinates daily to ensure high motivation and
an 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 hotel service standards.
 Carry out any other duties as required by management.

 Set up stations and collect all necessary supplies to prepare menu for
services
 Weigh and measure ingredients for cooking
 Prepare variety of foods including meat, seafood, poultry, vegetable
and cold food items
 Prepare sauces and garnishes for allocated station
 Cover, date correctly store all food items as per safe food-handling
procedures
 Inform chef in advance of likely shortages
 Serve food in keeping with the standards of establishment
 Ensure the correct temperature of food to make attractive and tasty
 Taste all food items for quality purposes before serving
 Use food preparation tools and accordance with manufactures
instructions
 Close the kitchen correctly and follow the closing checklist for kitchen
stations
 Maintain an organized and sanitized work area at all times
 Make sure all storage areas are tidy and all products are stored
appropriately
 Constantly use safe and hygienic food handling practices
 Return dirty food preparation utensils to the appropriate areas
 Assist staff with other duties assigned by kitchen manager
 Clean kitchen before and after shift
 Sanitize refrigerators and storerooms
 Operate and maintain all of kinds of kitchen appliances
 Perform record and keeping reports generation duties
 Order and take delivery of food supplies.

 Responsible to ensure that mis-en-place is completed in my work
assigned duty.
 Responsible for ordering Stocks with designated stations.
 Overseas consistency of various preparation between the cold kitchen
to ensure quality product and adherence to standard recipe.
 Prepare all cold food according to recipes, guidelines, and standards set
by the executive chef or hotel standard.
 Ensures that assigned work area has proper level of par stocks and
supplies according to daily production sheets (based on house
count), daily menus and banquets events.
 Always keep all refrigeration, equipement, storage and working areas in
clean, working condition in order to comply with health department
regulations.
 Visually inspects, select and uses only food items of the highest
standard in the preparation of all menu items.
 Check and controls the proper storage of product, checking on portion
control especially in specific cuts of meat, to maintain quality product.
 Delegates and assists in preparin of cold food items like salads, cold
cuts and salad dressing etc.
 Prepare daily requisitions for supplies and food items for production.
 Properly label and date all products to ensure safekeeping and
sanitation.
 Monitor waste and over production, as well as utilizes left overs, ensure
proper rotation and quality control
 Responsible for assisting executive chef in maintaining the overall
cleanliness and equipment and maintenance of all are.
 Perform all the other related duties as requested by the management

 Responsible for inspecting food preparation and serving areas to
ensure observance of safe, sanitary food handling practices.
 Responsible to season and cook food according to recipes or personal
judgement and experience. Observe and taste foods to determine if
they have been cooked sufficiently, using methods such as tasting,
smelling, or piercing them with utensils.
 Responsible for portioning, arranging, and garnishing food and serve
food to waiters or patrons
 Responsible for washing, peeling, cut, and seed fruits and vegetables
to prepare them for consumption.
 Responsible for estimating expected food consumption: then
requisition or purchase supplies or procure food from storage.
 Responsible for carving and trim meats such as beef, veal, ham, pork,
and lamb for hot or cold service, or for sandwiches
 Responsible for coordinating and supervise work of kitchen staff.
 Responsible to consult with supervisory staff to plan menus, taking into
consideration factors such as costs and special event needs
 Responsible for keeping records and accounts.