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.