DUTIES AND RESPONSIBILITIES
1. Ensures consistently high food quality assurance in the kitchen
- Food must be served deliciously hot at all times.
- Food must be served fast within five minutes and not exceeding ten minutes at
all times.
- Proper food portioning and presentation of all products must be followed (free
from foreign objects).
- Must ensure that all products are available at all times.
- Kitchen utensil, wares and equipment and work area must be maintained clean,
sanitized and free from foul odor and organized at all times
-Must observe the highest sanitation and strict hygiene inside kitchen area.
2. Must anticipate needs and coordinate with the Management Team to ensure
smooth kitchen operation at all times.
3. Must follow quality control in coordination with the Management Team:
- Ensures proper and accurate recording of production, scraps, rejects, spoiled items and transfer in/out.
- Assist in ensuring the highest quality of products being dispatched.
- Sees to it that all dining wares are kept clean and sanitized at all times.
4. Must observe safety measures in the kitchen (checks burners, electrical wiring and exhaust fans, etc.).
5. Other tasks that may be assigned from time to time.