Culinary Team Member
2 months ago
Job Summary
We are seeking a skilled Culinary Team Member to join our team at Raffles Seychelles. As a key member of our kitchen team, you will be responsible for training and supervising junior staff, maintaining high standards of food preparation and service, and ensuring the smooth operation of our food production processes.
Key Responsibilities
Operations- Produce high-quality food in a specified area of the food preparation to ensure that Commis and Trainee Cooks are competent to produce the same high quality of food.
- Responsible for having adequate raw products available in respective sections to produce the daily volume of food required.
- Assist the Section Head in continuous training of junior staff.
- Coordinate all Restaurant/Banquet/Food Production and all specific duties to chefs and other staff under your supervision.
- Check all set-ups for restaurant and banquet functions, ensuring correct timing during service and that food served is always of the highest standards.
- Monitor and implement portion control established with recipe cards and the butcher test, minimizing waste and spoilage.
- Check stores and refrigerators, overseeing proper storage and recycling of leftovers.
- Ensure effective communication among the kitchens and with other departments.
- Work closely with Receiving and Storeroom to ensure received goods meet Hotel's quality standards specifications.
- Follow HACCP guidelines and ensure that staff comply with HACCP guidelines.
- Work closely with the Chief Steward to monitor and ensure that all equipment cleaning is properly conducted and according to schedule.
- Check all machinery, ensuring proper maintenance and usage of equipment, and follow up with Engineering on work order forms.
- Ensure work areas and working utensils are cleaned and sanitized as per HACCP policy.
- Ensure refrigerators and deep freezers, ceiling, walls, floors, and shelving are clean.
- Check drawers, under-counter refrigerators, and reach-in refrigerators to ensure they are clean at all times, and contents are always fresh and dated.
- Ensure exhaust hoods, stoves, ovens, salamanders, steamers, filters, boiling pans, hot and cold cabinets are spotless and cleaned on a daily basis.
- Train and motivate all junior staff by direction of established Raffles' standards.
- Report to Section Head on all staff and operation matters, assist in performance appraisals.
- Attend all allocated training classes, staff meetings, and give suggestions for improvement.
- Monitor staff schedules and ensure punctuality at work.
- Coordinate Restaurant/Banquet/Food Production and all specific duties to junior staff.
Requirements
- Apprenticeship or College level.
- Food Knowledge.
Additional Information
- Physically fit.
- Oral and written fluency in English.
- Knowledge of other languages and basic understanding of local language preferred.
- People and customer-oriented.
- Motivator and self-starter, displays initiative and creativity.
- Team builder.
- Willing to work long hours with a positive attitude and high energy level.
- Committed, flexible, and ability to adapt to different working locations.
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