Attachment Description
The trainee needs to have professional culinary training in every facet of food preparation. Creating menus, managing the culinary crew, and guaranteeing that the food is prepared to exacting standards are all part of his or her duties.
Specific Responsibilities
1. Ensuring that all food is of excellent quality and served in a timely manner.
2. Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
3. Overseeing all kitchen operations.
4. Coordinating kitchen staff, and assisting them as required.
5. Training staff to prepare and cook all the menu items.
6. Taking stock of ingredients and equipment, and placing orders to replenish stock.
7. Enforcing safety and sanitation standards in the kitchen.
8. Creating new recipes to keep the menu fresh.
9. Keeping up to date with industry trends.
10. Receiving feedback and making improvements where necessary.
Technical Skills and Competencies
1. Cooking different western dishes.
2. Proper use of kitchen tools.
3. Kitchen's Safety and Hygiene
4. Basic payrolling
5. Communication skill
6. Leadership and Team Management
This position is open for mid career individuals (Mature, 40 years and above).
Mid career individuals from any qualification level can apply.
