You will be responsible to supervise the assigned station / section of the outlet kitchen, contributing to the overall success of the restaurant, in accordance with the hotel’s standards and financial goals.
In this role, you will:
- Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in the section comply with company and Hotel Policies and Procedures
- Monitor food and operating costs and minimize food wastage
- Train culinary associates in the assigned section of kitchen with the skills necessary for them to perform their function
- Organise and set up the assigned section of the kitchen efficiently to facilitate workflow and maximize productivity.
- Maintain cleanliness of work areas, equipment and utensils
Qualifications:
- Minimum 2 years work experience as Chef de Partie or 3 to 4 years as Demi / Commis in a hotel or large restaurant with good standards
- Possess Food & Beverage Safety and Hygiene Policies and Procedures Certificate
- Knowledgeable of occupational health and safety standards
