To prepare and cook dishes to the highest standard in the relevant section.
To liaise with senior chefs on a daily basis with regard to ordering and to be familiar with prices and suppliers.
To keep food wastage to a minimum.
To train junior staff on recipes, presentation skills and cooking skills.
To make a contribution to new menus with ideas, assisting in cook-offs, writing out of recipes and the costing of new menus in all outlets of the hotel.
To maintain the highest level of hygiene standards and safe working practices, maintaining HACCP standards and record keeping throughout the kitchen and all food and beverage areas and storage areas.
To monitor the maintenance of equipment and report unsafe and broken equipment.
To reflect and enhance the hotel’s mission statement and objectives in all activities.
To be familiar with and adhere to all areas outlined in the employee handbook.
Requirements for the role:
The ideal candidate should have experience in high end 4-star operational role of 2/3 years with experience creating outstanding food with banquet experience also.
Valid work permit
Work well as part of a team
Have a passion for cooking, while creating innovative dishes as the menu changes everyday.
