• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work

• Ensure personal cleanliness and proper deportment of all team

members

• Work closely with the Executive Chef in determining quality and

quantity of food materials used with a view of eliminating wastage

• Discuss with the Executive Chef and recommends menu price

adjustments

• Check the taste, temperature and visual appeal of food items

prepared to ensure that the quality and portion are consistent and as

per specifications set out.

• Ensure that all equipment and perishable items are stored in its

designated place and is done in the most hygienic manner

• Prevent the use of contaminated products in any phase of food

preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

• Suggest new recipe/products which may improve quality of food or

lower food cost

• Check the maintenance of all kitchen equipment

• Ensure that all safety, health, security and loss control policies and

procedures and Government legislation are adhered to

+ Knowledge and Experience

• Minimum Primary school education

• Additional certification(s) from a reputable Culinary school will be an advantage

• Minimum 3 years of relevant experience in a similar capacity

• Good reading, writing and oral proficiency in English language

• Ability to speak other languages and basic understanding of local languages will be an advantage

+ Competencies

• Strong leadership, interpersonal and training skills

• Good communication and customer contact skills

• Service oriented with an eye for details

• Ability to work well in stressful & high-pressure situations

• A team player & builder

• A motivator & self-starter

• Well-presented and professionally groomed at all times