RESPONSIBILITIES

– Supervise kitchen staff in conducting their duties

– Prepare meals 0f the highest quality according to company standard.

– Organize preventive maintenance on in house equipment.

– T0 conduct quality control of food presentation,portioning,taste and freshness

– Monitor recipes and follow projected consumption of ingredients matches with actual consumption.

– Make recommendations to menu and recipe adjustments.

– Manage all day-to-day operations within budgeted guidelines and to the highest standards.

– Ensure kitchen compliance with company policies.

REQUIREMENTS

– A chef who has received formal training from a reputable institution

– At least 3-4 years work experience in cooking international/local cuisines with the majority of the work experience being in a supervisor role.

– Very organized and structured person who is able to make the whole teamwork in a structured manner with good teamwork and responsibility.

– Must possess excellent communication skills and the ability to both motivate and sanction the team to enhance performance.