Job Description:

• Ensure efficiency and required standard of food production by allocating work to staff accordingly.
• Check quality of raw materials before use, and overseeing quality production of menu items.
• Ensure adequate supply of raw materials by checking stock level regularly and preparing details for requisitions of supplies.
• Check quality of deliveries, supervising proper storage and controlling section’s stock efficiently.
• Ensure day-to-day efficiency of the sections by supervising the administration of duty rosters and schedule holidays.
• Conduct on the job training to subordinates in order to improve their performance.
• Be creative and always has new ideas and developing new menus.
• Supervise proper storage and control stock effectively.
• Ensure no food borned illness happen in your sections. All food provided to guests must be of good nutrition and in conditions of absolute sanitation.
• Cooking, portioning and butchering food according to hotel standard.

• In-depth skills and knowledge of all kitchen operations.
• Possess strong leadership, communication, organization and relationship skills.
• Experience with training, financial management and customer service.
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment.
• Capable of producing a consistent product in a timely manner.
• Culinary education and/or appropriate level of on the job training and hotel culinary experience.