JOB DESCRIPTION
- Monitors to ensure food quality, presentation, and safety standards are being adhered to.
- Responsible for the preparation of all dishes that are prepared in their section.
- Responsible for proper storage, labeling, and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
- Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and troubleshoots any problems that may arise.
- Assists the Chef with inventory control, scheduling, and ordering of kitchen supplies.
- Works closely with Chef de partie and above to ensure the kitchen is running smoothly and efficiently.
JOB REQUIREMENTS
- At least 2 years as a Demi Chef or similar role experience in fine Asian & western kitchen in a hotel environment.
- Be very knowledgeable about his or her specialty, as well as culinary functions in general.
- Solid understanding of HACCP
- Proven track record of cost control including food, equipment, labor, and waste to meet the food quality goals and the hotel’s financial goals.
- Demonstrate a real passion for menu planning and leadership
BENEFITS
- Company Transport Pick-up/Drop-off Provided
- Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
- Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award
