CDP

The Lighthouse Restaurant LLC

Department: BOH
Reporting to: Sous Chef

Purpose of the role:

To work on a variety of stations in a high-volume kitchen environment. The CDP is responsible of creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. The CDP also takes the leadership role during the absence of the Sous Chef and Head Chef.

Key Areas of Responsibilities:

Responsibility and authority

Overlooks the commis in coordination with the Sous Chef.

Quality, Health, Safety & Environment (QHSE)

Maintain and ensure compliance to all relevant QHSE management policies, procedures and controls.
across TLH to ensure that the kitchen provides a safe, world-class, secure and environmentally
responsible service to customers, the public and its own people.
Ensure a key focus on quality and consistency is achieved across the kitchen and every guest experience.

To give training

Closely monitor trainees during the service and actively teach them as they work - Regularly communicate with senior managers to evaluate trainees progress and offer feedback.

Principal accountabilities

Provide the highest and most efficient level of hospitality service to all guests.
Work in any assigned station to support a successful service flow of the kitchen.
Able to organize the assigned work area efficiently and cope with orders in timely manner.

Daily Operations

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
Oversees and organizes kitchen stock and ingredients.
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and
organized for quality assurance.
Keeps cooking stations stocked, especially before and during prime operation hours.
Help in the preparation and design of all food menus. Produce high quality plates both design and taste wise. Ensure that the kitchen operates in a timely way that meets TLH quality standards.
Resourcefully solve any issues that arise and seize control of any problematic situation.
Comply with and enforce sanitation regulations and safety standards.
Maintain a positive and professional approach with co-workers and customers.
Encourage proper use of disposable, chemicals and other over-used materials to control unnecessary costs.
Able to operate kitchen equipment like brasiing pan, baking ovens, stoves, grills, microwaves and fryers.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking including portioning, chopping and storing food.
Prepare all menu items by strictly following recipes and yield guidelines.
Cook food according to recipes, quality standards, presentation standards and food preparation
checklist.
Prepare, seasons and cooks a wide variety of meats, vegetables, breakfast dishes and other food
items.
Slices, grind and cooks meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits and vegetables and also able to weigh, mesure and mix ingredients into
correct proportions.
Have general knowledge of cooking temperatures, making soups and sauces, preparing a-la-minute orders.
Set up the stations with par stock of menu items and prepare the dishes designated for that station.
Check supplies and prelists and ensures all items are prepped in a timely manner.
Communicate any assistance needed during busy periods and report any incidents to the sous chef to ensure optimum service to guests.
Supervises all food preparation and presentation to ensure quality and TLH standards Health and Safety and staff welfare.
Ensure impeccable standards of cleanliness throughout the operation.
Ensure all potential and real hazards are reported immediately and rectified.
Be fully conversant with all departmental fire, and emergency procedures.
Be fully conversant with the Food and Hygiene Policy and Health and Safety Policy .

Professional Requirements

Communication
Teamwork Oriented
Maintains a Good Energy Level
Thorough and Organized
Professional
Punctual

Qualifications & Experience

Understanding of various cooking methods, ingredients, equipment and procedures.
Able to work in fast-paced environment with speed and quality
Working knowledge or MS office for recipe and inventory management.
Minimum 2 years in same level of F&B operations.
Fluent verbal and written English.