HEAD CHEFS – 2

Responsibilities

• Supervise kitchen staff in conducting their duties.
• Prepare meals of the highest quality according to company standard.
• Organize preventive maintenance on in house equipment.
• To conduct quality control of food presentation, portioning, taste and freshness.
• Monitor recipes and follow projected consumption of ingredients match with actual consumption.
• Make recommendations to menu and recipe adjustments.
• Manage all day-to-day operations within the budgeted guidelines and to the highest standards.
• Ensure kitchen compliance with legal and company policies.

Qualifications

• Full G12 certificate
• A chef who has received formal training from a reputable institution.
• At least 3-5 years’ work experience in cooking international/local cuisines with majority of the work experience being in a supervisor role.
• Ver organized and structured person who is able to make the whole team work 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.