Job Description

Maintain high standards of food hygiene, safety and sanitation policies and document them on a daily basis. Responsible for all cold food preparations and duties assigned as per the standard and policies. Monitor food portioning, food cost and waste control to maintain profit margins.

Maintain high standards of food hygiene, safety and sanitation policies and document them on a daily basis.
Responsible for all cold food preparations and duties assigned as per the standard and policies.
Monitor food portioning, food cost and waste control to maintain profit margins.
Responsible for training, guiding and supervising the demi chef’s and commis chefs.
Knowledge and full awareness of all the menus and help senior chef in developing new menus.
Adhere to the hotel policies and procedure.
Seek and provide daily feedback and reporting of issues as they arise to seek guest satisfaction at highest level at all times.

Required Knowledge, Skills, and Abilities

• strong interpersonal skills and a proven track record in managing and motivating people
• good communication skills
• good knowledge in dealing with guest and train heartist

Education + Experience

• Qualification: Diploma