Responsible for pizza dough preparation and production.’
Production off pizza in oven,’
Handle stock and ingredients inventory according to FIFO.
Ensure implementation of SOP?s.’
Collaborate with staff as one team to create family atmosphere.’’
-’’’’’’’Keeps cooking stations stocked, especially before and during prime operation hours.-’’’’’’’Trains new kitchen employees to restaurant and kitchen standards.-’’’’’’’Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.-’’’’’’’Supervises’demi chef de partie’and commie in’preparation and presentation to ensure quality and restaurant standards.
Inspect and supervise storage units and procedures according to local municipal instructions.’
Make sure all restaurant processes comply with local municipal instructions.’
Conduct opening and closing processes.’
Waste control and daily financial reporting to management.’
Insure Demi chef de partie and commie are familiar with all stations and can assume responsibility of any station whenever requested by following a daily training and rotation schedule.’
Train and guide demi chef de partie/Chef de partie daily while offering reports to management on topic.’
Respect colleagues and management. Is a good keeper of all kitchen assets.’
Controls reactions and emotions, team player, has fun, and resolves conflict responsibly by working with senior chef.’
Responsible for pizza dough preparation and production.’
Production off pizza in oven,’
Handle stock and ingredients inventory according to FIFO.
Ensure implementation of SOP?s.’
Collaborate with staff as one team to create family atmosphere.’’
-’’’’’’’Keeps cooking stations stocked, especially before and during prime operation hours.-’’’’’’’Trains new kitchen employees to restaurant and kitchen standards.-’’’’’’’Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.-’’’’’’’Supervises’demi chef de partie’and commie in’preparation and presentation to ensure quality and restaurant standards.
Inspect and supervise storage units and procedures according to local municipal instructions.’
Make sure all restaurant processes comply with local municipal instructions.’
Conduct opening and closing processes.’
Waste control and daily financial reporting to management.’
Insure Demi chef de partie and commie are familiar with all stations and can assume responsibility of any station whenever requested by following a daily training and rotation schedule.’
Train and guide demi chef de partie/Chef de partie daily while offering reports to management on topic.’
Respect colleagues and management. Is a good keeper of all kitchen assets.’
Controls reactions and emotions, team player, has fun, and resolves conflict responsibly by working with senior chef.’
