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Location

Malaysia | India

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Job description

Responsibilities
As a commis, apprentice or trainee chef, you'll:

get to grips with the fundamentals of cooking, such as knife skills. This may involve understanding the basic cuts (e.g. chopping, dicing, julienne and chiffonade) as well as learning how to handle ingredients correctly
work in different sections of the kitchen, helping the chef de partie
be responsible for food preparation and basic cooking and also learn about portion s
listen to instructions and work as part of a team.
Working as a chef de partie or section chef, you'll:

prep, cook and assemble dishes and make sure that they go out on time
be in charge of a specific section of the kitchen such as sauces, fish or pastry, so you'll need to have a sound knowledge of cooking
assist the sous chef or head chef in developing menus
delegate responsibilities to commis chefs or other assistants (sometimes called demi-chef or demi-chef de partie) that are helping you if you work in a large kitchen.
In a sous chef role, you will be the second-in-command in the kitchen and will:

oversee the day-to-day running of the kitchen, order food and undertake the kitchen inventory (this potentially includes budgeting)
be in charge of training and oversee hygiene and cleanliness in the kitchen
prepare and plate dishes and have an input into menu design.
Operating as a head chef, executive chef or chef de cuisine, you'll:

create a vision for the cuisine, inspire your team and delegate tasks effectively
be responsible for quality control and tasting the dishes; making sure they are at the right standard and are presented correctly before they go out to the customer
recruit, motivate and manage staff
liaise with suppliers, oversee deliveries, manage the kitchen budget and design menus. You may spend less time cooking than in other chef roles.

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Job tags

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Salary