JOB DESCRIPTION
- 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 a hotel environment.
- Be 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 / Uniform / Duty Meals / Medical & Dental Coverage provided
- Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
- Learning & Development Opportunities and Staff Recognition Awards
