Key Accountabilities
Communicate to the ‘Front of the House’ staff the special menu items and out of stock items when needed and keep them up-to-date with special events and reservations to prepare needs accordingly
Manage the opening/closing duties making sure the norms and internal procedures are properly followed and check kitchen material making sure it is being properly degreased, cleaned and stored
Prepare high quality food orders as per the outlined recipes and specifications, cleanliness and food safety standards
Receive products, material and goods from suppliers, verify their quality, quantity and proper stocking, and register waste items on the relevant form for inventory purposes
Supervise station employees’ performance and ensure they comply consistently with the standard serving portions, cooking methods, quality and kitchen rules, policies and procedures
Enforce safety rules for kitchen equipment and ensure maintenance of materials and installations Assess the par level needed for all products
Qualifications, Experience, Knowledge
Technical Degree in F&B or Hospitality Management
2-4 years of experience in F&B, including 2 years in kitchen operations
Fluency in English
Knowledge in various cuisines, cooking techniques and cooking sections
Competencies
Communication Skills
Initiative
Attention to details
Commercial Understanding
Customer Focus
Change and Adaptability
Teamwork
Employer want to submit job applications through their website at: Apply Online
Communicate to the ‘Front of the House’ staff the special menu items and out of stock items when needed and keep them up-to-date with special events and reservations to prepare needs accordingly
Manage the opening/closing duties making sure the norms and internal procedures are properly followed and check kitchen material making sure it is being properly degreased, cleaned and stored
Prepare high quality food orders as per the outlined recipes and specifications, cleanliness and food safety standards
Receive products, material and goods from suppliers, verify their quality, quantity and proper stocking, and register waste items on the relevant form for inventory purposes
Supervise station employees’ performance and ensure they comply consistently with the standard serving portions, cooking methods, quality and kitchen rules, policies and procedures
Enforce safety rules for kitchen equipment and ensure maintenance of materials and installations Assess the par level needed for all products
Qualifications, Experience, Knowledge
Technical Degree in F&B or Hospitality Management
2-4 years of experience in F&B, including 2 years in kitchen operations
Fluency in English
Knowledge in various cuisines, cooking techniques and cooking sections
Competencies
Communication Skills
Initiative
Attention to details
Commercial Understanding
Customer Focus
Change and Adaptability
Teamwork
Employer want to submit job applications through their website at: Apply Online
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