General Duties
- Responsible for the daily operation of the kitchen department.
- To ensure that food quality is of high standards and consistency.
- Ability to multitask and work efficiently under pressure
- Good time management, communication and interpersonal skills
- To ensure that the department's rules and regulations are observed at all times
Responsibilities
- Supervises and coordinates the function of kitchen employees while facilitating the management of costs that contributes to the overall profit.
- Ensuring that food quality is consistently of good quality to satisfy the palate of the guests.
- Ensures that all standard recipes are followed in the preparation process.
- Practices safe work habits and take a consultative role in assisting and maintaining a clean, tidy work area that produces a healthy and safe working place that minimizes our impact on the environment.
- Ensures all equipment is kept in good working order and are used only for the purpose for which it was intended.
- Responsible in the organizing the rotation of the concepts of new dishes.
Preferred Qualification & Experience
- GCE 'N'/ 'O' level or Diploma in Culinary Arts.
- 3 years of relevant culinary experience in restaurants.
- Possess WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures.
- Understand Greek culture and have good working knowledge of Greek cuisine would be advantageous but not compulsory.
- Able to work on weekends, eve of public holidays and public holidays.
- Able to work on 5.5 - days’ work week schedule
