Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

KEY RESPONSIBILITIES

• Participate in the planning and costing of menus
• Develop and write standard recipes
• Develop new dishes and products
• Ensure that outstanding and consistent culinary technical skills are maintained
• Assist with organizing special events and special food promotions
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintain a hygienic kitchen and implement HACCP systems
• Clean the kitchen and equipment
• Maintain personal hygiene
• Perform other duties and assignments as directed by the immediate Superior / Head of Department from time to time.