Job description
Job Description
• Follow Head Chef and Sous Chef instructions, implementing them in own section.
• Prepare production plans and oversee daily production activities.
• Ensure timely production adjustments based on traffic or demand changes.
• Adhere to recipes, hygiene standards, and work procedures.
• Check and maintain kitchen machinery, ensuring proper use.
• Supervise date marking and monitor product expiration.
• Attend HACCP and ISO courses, applying standards to work.
• Train staff on updated techniques and technology.
• Organize and manage raw materials effectively.
• Support product development alongside Head and Sous Chefs.
• Assist in food layout and presentation setup.
• Provide temporary support to other units as needed.
• Manage inventory by ordering and rejecting non-standard raw materials.
• Perform other assigned tasks per operational requirements.
• Follow cybersecurity policies and handle classified data responsibly.
• Protect intellectual property and comply with copyright regulations.
• Use CATRION assets for business purposes, adhering to acceptable use policies.
• Obtain permits for visitors in sensitive areas as required.
• Report cybersecurity incidents as per company policy.
• Communicate effectively with Sous and Head Chefs to ensure smooth operations.
• Work efficiently under pressure with multitasking and time management skills.
• Ensure health and safety compliance, with HACCP credentials preferred.
Preferred candidate
Years of experience
2+ years
Degree
Bachelor's degree / higher diploma