Ensure food quality, presentation, and safety standards are being adhered to.
Responsible for the preparation of all dishes that are prepared in their section.
Responsible for proper storage, labeling, and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
Directs chefs in their section in preparing, cooking, and presenting culinary dishes, enforces strict health and hygiene standards in the kitchen, and troubleshoots any problems that may arise.
Assists the Chef with inventory control, scheduling, and ordering of kitchen supplies.
Works closely with Chef de partie and above to ensure the kitchen is running smoothly and efficiently.
JOB REQUIREMENTS
At least 2 years as a Demi Chef or similar role experience in a hotel environment.
Be knowledgeable about his or her specialty, as well as culinary functions in general.
Solid understanding of HACCP
Proven track record of cost control including food, equipment, labor, and waste to meet the food quality goals and the hotel's financial goals.
Demonstrate a real passion for menu planning and leadership
BENEFITS
Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
Learning & Development Opportunities and Staff Recognition Awards
