Total 6 Others/Any commis chef job vacancies in lagoi

Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback
Ensure all kitchen colleagues are aware of standards & expectations
Maintain and enhance the food products through creative menu development and presentation
Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
Control outlet food cost, through menu engineering, production efficiencies, and food waste
Coach and mentor sous chefs and culinary colleagues
Conduct corrective disciplinary action forms and documentation as needed
Completes daily temperature log books and insures FIFO of all received goods.
Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard
Place work orders for items needing repair
Other duties as assigned

•  Assist the (Japanese Chef) Head Chef in daily kitchen operations.
•  Supervise and train kitchen staff.
•  Ensure all dishes are prepared to the highest standards.
•  Manage inventory and order supplies as needed.
•  Develop new menu items in collaboration with the Head Chef.
•  Maintain a clean and organized kitchen environment.
•  Ensure compliance with food safety and hygiene regulations.
•  Monitor food quality and presentation.
•  Assist in planning and executing special events and catering.
•  Handle customer feedback and resolve any issues promptly.
•  Work closely with the front-of-house team to ensure smooth service.
•  Manage kitchen schedules and staff rotations.
•  Conduct regular kitchen inspections and audits.
•  Assist in budget management and cost control.
•  Stay updated on industry trends and new culinary techniques.

• Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard 

• Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications 

• Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products 

• Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met 

• Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting 

• Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times 

• Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department 

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

• Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications 

• Update recipe, costing and menu planning for promotions 

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work 

• Ensure personal cleanliness and proper deportment of all team members 

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage 

• Discuss with the Executive Chef and recommends menu price adjustments  

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.  

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food 

• Suggest new recipe/products which may improve quality of food or lower food cost 

• Check the maintenance of all kitchen equipment  

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to 

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization 

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work 

• Ensure personal cleanliness and proper deportment of all team members 

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage 

• Discuss with the Executive Chef and recommends menu price adjustments  

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.  

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food 

• Suggest new recipe/products which may improve quality of food or lower food cost 

• Check the maintenance of all kitchen equipment  

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to 

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization 

Prepare and cook a variety of Japanese dishes, including sushi, sashimi, tempura, and ramen.

Ensure all dishes are prepared to the highest standards of quality and taste.

Maintain a clean and organized kitchen environment.

Adhere to all health and safety regulations.

Collaborate with other kitchen staff to ensure smooth kitchen operations.

Stay updated with the latest culinary trends and techniques.

Manage inventory and order supplies as needed.

Train and mentor junior kitchen staff.

Develop new recipes and menu items.

Ensure proper storage and handling of all ingredients.

Monitor food costs and work to minimize waste.

Maintain high standards of hygiene and cleanliness.

Work efficiently under pressure in a fast-paced environment.

Ensure timely preparation and delivery of dishes.

Communicate effectively with front-of-house staff.

Participate in menu planning and development.

Ensure consistency in taste and presentation of all dishes.

 Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work

Ensure personal cleanliness and proper deportment of all team members

Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage

Discuss with the Executive Chef and recommends menu price adjustments

Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.

Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

Suggest new recipe/products which may improve quality of food or lower food cost

Check the maintenance of all kitchen equipment

Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization

Interview, select and recruit team members

Identify and develop team members with potential

Conduct performance review with the team

Be well versed in hotel fire & life safety/emergency procedures

Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

Attend all briefings, meetings and trainings as assigned by management

Maintain a high standard of personal appearance and hygiene at all times

Perform other reasonable duties assigned by the assigned by the Management

Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service