Employment: Full Time

– Manage the opening/closing duties making sure the norms and internal procedures are properly followed and check kitchen material making sure it is being properly degreased, cleaned and stored

– Prepare high quality food orders as per the outlined recipes and specifications, cleanliness and food safety standards

– Enforce safety rules for kitchen equipment and ensure maintenance of materials and installations

– Communicate to the ‘Front of the House’ staff the special menu items and out of stock items when needed and keep them up-to-date with special events and reservations to prepare needs accordingly

– Receive products, material and goods from suppliers, verify their quality, quantity and proper stocking, and register waste items on the relevant form for inventory purposes

– Supervise station employees’ performance and ensure they comply consistently with the standard serving portions, cooking methods, quality and kitchen rules, policies and procedures

– Assess the par level needed for all products

Requirements

Qualifications

– Technical Degree in F&B or Hospitality Management

– 2-4 years of experience in F&B, including 2 years in kitchen operations

– Fluency in English

– Knowledge in various cuisines, cooking techniques and cooking sections

– Communication Skills: level 2

– Initiative: level 1

– Attention to details: level 1

– Commercial Understanding: level 1

– Customer Focus: level 2

– Change and Adaptability: level 1

– Teamwork: level 1