Responsibilities
- Conducts daily shift briefings to kitchen colleagues in absence of Jr Sous Chef & Sous Chef.
- Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
- Ensure storeroom requisitions are accurate to minimize repeat visits.
- Reports any engineering defects to immediate supervisors.
- Maintains cleanliness and proper rotation of product in all chillers.
- Minimizes wastage/ spoilage.
- Strives to maintain & improve all food preparations & presentations.
- Strives to improve EGCC results for Food Quality.
- Is fully conversant with all health and safety, fire and emergency procedures.
- Maintains a high standard of personal hygiene, dress, uniform, and body language.
- Attends meetings and training as required by supervisors.
Requirements
- Minimum 2 to 3 years relevant experience in the Hotel or related industry
- Able to work effectively in a team environment
- Possess a positive attitude and cheerful disposition
- Able to work rotating shifts including public holidays and weekends.
.We regret to inform you that only shortlisted candidates will be notified
