Salary: To be discuss
*Help to direct, control and co-ordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.
*Ensure smooth daily production of breads, bakeries, savories and desserts.
*Control food and labor costs and seek opportunities to increase food revenue and departmental productivity.
*Participate in menu design and food preparation standards.
*Oversee implementation and training on new menus and recipes.
*Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
*Maintain a hygienic kitchen and personal hygiene.
*Work with Superior and Director of Human Resource to ensure the departmental performance of staff is productive and Assists in planning for future staffing needs.
*Minimum 3 years’ previous kitchen experience, ideally in a five star luxury hotel
*International experience is preferred
*English – excellent oral and written skills