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
REQUIREMENTS
- Graduated from a recognized culinary institution, such as Culinary Institute of America, Le Cordon Bleu etc. is preferred
- At least 8 years of proven experience with French/western cuisine in a related role
- Exceptional proven ability of kitchen management
- Able to work well under pressure in a fast-paced environment
Benefits
. Staff Discount
. Medical Benefits
. Meal Benefits
. Career Progression
. Flexi Health Benefits
. Performance Incentive Bonus
