Primary Responsibilities Include:
Preparing the mis en place required for a smooth kitchen operation and ensuring that the section is set prior to service.
Ensuring adherence to all relevant health, safety and hygiene standards for the kitchen.
Ensuring that the quality & quantity standards of preparation and presentation are adhered to.
Directing, guiding and assisting the junior chefs.
Requirements
What You Bring:
Graduate from a Hotel Management Institute or Food Production Course from a reputed institute - advantageous.
2-5 years relevant working experience in a senior role, within hospitality will be advantageous.
Excellent planning, organisational and time management skills.
Proven track record of food preparation, presentation and preservation knowledge is essential.
Team management skills
Inventory control knowledge - advantageous