How does your working day look like …
Organize shifting in the section with regard to mise-en-place production and its service.
To ensure all outlet reports, schedules, standard recipe, and correspondence are completed in liaison with the Chef De Cuisine.
Ensure that training on a one-to-one basis has been carried out and comprehended.
Check on a daily basis food preparation regarding portion size, quantity and quality as laid down.
To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
To check the incoming produce, ensuring that all food merchandise is in accurate with order sheet, receiving records and purchasing specifications.
Any other duties as may reasonably be requested by the management.
To follow strict hygiene rules and maintain what we have already achieved with HACCP throughout the resort.
Ensures that all the required food transfer is completed to the appropriate outlet/department
To work in any section of the kitchen when necessary depends on business levels and demands.
Qualifications:
Your personality counts more than your CV …
College or Culinary graduate
BSc in Culinary Arts
Internationally approved Food Safety Certificate
3 years minimum in five-star hotel or fine dining restaurant
Background in different Cuisines
Working with multi-cultural teams
Competitor / best practice knowledge
Good comprehension of the English language
Computer and Microsoft Office skills
You will be redirected to the company website to apply for this position