Job Description

Role & responsibilities To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards. To ensure that all stocks are kept under optimum conditions. To assist with menus planning and costing Ensure adequacy of supplies at the cooking stations To provide innovative menu ideas To order food necessary for chosen menu as required by the head chef To accurately cost dishes for budgeting information To control production to eliminate waste To allocate the duty schedule of junior kitchen staff Maintained records of prepared food and managed inventory Education and Experience: Formal training in Culinary Arts. Degree/Diploma in food production from any reputed institute. Must have at least 8 years practical culinary experience. Language Skills: Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations . Computer Skills: Basic computer skills & Knowledge in Property Management Software (PMS). Food & Accommodation will be provided