Department: Kitchen
Supervises and ensures accurate and timely preparation of dishes within the assigned section. Maintains high food quality and presentation to delight our guests.
Key Responsibilities:
- Devise methods for optimal use of raw materials, fuel and maintain the budgeted food cost.
- Monitor adherence to safety, hygiene and cleanliness standards.
- Assist the executive chef in organizing food festivals and menu planning.
- Ensure good condition of equipment & utensils in kitchen
- Co-ordinate with engineering department for repair and maintenance.
- Ensure prompt, efficient service and good quality of product served to the guests.
Education
- Diploma in Hotel Management
- Apprenticeship and specialized training from a culinary institute
Knowledge / skill
- Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
- Knowledge of hygiene and safety standards
- Food Costing and Menu pricing techniques
- Working knowledge of MS Office
Experience
- Progression through various positions in the food production department, handling various kitchens and a minimum of 3 – 4 years experience in managing kitchens/main kitchen.
