This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Maintaining the entire kitchen operation
• Preparing hot and cold dishes and executing requests based on required specifications
• Assisting in the planning and development of menus and recipes
• Supervising, training, and developing staff and ensuring consistency in work performance
• Ensure quality control and presentation of the food
• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations
• Assist in operations to ensure the smooth operation of the restaurant.
• Maintain a planned food cost
REQUIREMENTS
• Food hygiene audit certificate (WDA) – preferably
• Min. Basic food hygiene certificate (WDA)
• 5 years of related experience
