Job Description / Responsibility
• Provide assistance to executive chef in all ramifications
• Capable to prepare menu and food costing .
• Oversee kitchen operations, which must be done in accordance with the organization’s standards
• Update the work schedule to be assigned to each cook.
• Ensure junior chefs adhere strictly to recipe review program of the organization
• Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
• Attach recipe review and culinary check list to culinary package for management reviews
• Properly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
• Be available to oversee loading and to control fresh fish quality
• Ensure proper storage of fresh products and other food items
• Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
• Provide the all-important training to newly recruited cooks and take note of how they progress
• Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management
• Communicate with the Provision section daily, ensuring perishable items are used up timely enough
• Carry out consistent checkup of coolers to ensure unexpected shortage is avoided
• Closely monitor process of food preparation
• Make use of special form provided by management to record all food leftover
• Provide food requisitions daily to the provision office to ensure adequate provisions are made for next day’s cooking

Job Nature
Full-time

Educational Requirements
• Must needed degree on Hospitality Industry.
• High school degree or its equivalent.

Experience Requirements
• 5 to 9 year(s)
Job Requirements
• Need to be specialist on Asian, Thai , Korean and Pan Asian
• Must have minimum 5+ years’ experience in the mentioned cousin and experience as a Demi Chef to Sous Chef
• High school degree or its equivalent
• Graduate courses in cooking and safety information are added advantage
• Ability to manage and control other members of kitchen staff
• Ability to direct and plan food preparation
• Readiness to discipline any under-performing kitchen staff
• Ability to impact knowledge into junior kitchen staff if such need arises
• Experience in schedule creation to ensure kitchen receive adequate manning
• Ability to provide consistent food quality

Send your CV to hr@royalparkbd.com