Key Duties & Responsibilities
- Ensure the quality of food served in all food outlets are up to the highest standard.
- Ensure proper training within your department.
- Hygiene control – Implements Cleaning Schedule.
- Plans SOPs for all dishes with the help of a Chef de Partie.
- Attend all relevant meetings.
- Be responsible for stocks and control of wastage.
- Assists in maintaining and improving food cost.
- Always provide a courteous and professional service and ensure that any guest complaints are immediately communicated to the head chef.
- Assists the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Be aware of the action to be taken in the event of hazards.
- Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.
Profile
- Secondary Academic Qualifications.
- Proven experience in relevant field.
- Great attention to detail and creativity.
- Organizing and leadership skills.
- Any relevant certificate (NTC) from the Hotel School or any other recognised institution.
- Previous relevant professional experience in kitchen.
- Fluent in reading and writing French and English.
- Ready to work odd and flexible hours.
