Certification or college degree preferably culinary or hospitality related course
Minimum of 3 years’ experience as Head Chef
Must have excellent leadership skills and can effectively train kitchen staff.
Works well under pressure.
Ready to commence work ASAP
JOB RESPONSIBILITIES:
Actively develop unique and appropriate cuisine menus. Actively involved in updating accurate costing of all dishes prepared and sold in the F& B operations.
Ensures that all kitchen equipment’s, cutlery and utensils including area are properly maintained, cleaned in accordance with health standards.
Ensures all products are prepared in a high quality consistent manner, visually appealing and appetizing according to quality standards.
Ensures, enforces and strictly adheres to all applicable safety procedures and food handling.
Directs and guides the kitchen staff in meal preparation, presentation, creation, plating and delivery.
Training, and supervising all kitchen staff.
Ensures that the kitchen has all necessary supplies to produce menu items.
Provide direction on the day-to-day operations in the kitchen.