DUTIES & RESPONSIBILITIES
- Control and direct the food preparation process and all related activities
Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings - Approve dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Managing and training kitchen staff
- Comply with nutrition and hygiene regulations and safety standards
- Foster a climate of cooperation and respect between co-workers
REQUIREMENT EDUCATION & EXPERIENCE
- Min. Certificate/NITEC/Higher NITEC/Diploma in culinary.
- At least 1 years of proven experience in a similar role (hot/cold kitchen).
- Exceptional proven ability of kitchen management
- Able to work well under pressure in a fast-paced environment
- Must be able to commit for a min. of 3 to 6 months period
- Must be able to commit 20 hours per week (4 days, 5 hours per day)
BENEFITS
- Staff Discount
- Medical Benefits
- Meal Benefits
- Leave Benefits
