3 weeks ago

Job Summary

A start up Hospitality Company requires the services of an astute individual who is trust worthy, focused and dedicated to managing its Hospitality facility to meet global standard

  • Minimum Qualification:Diploma
  • Experience Level:Mid level
  • Experience Length:3 years

Job Description/Requirements

Responsibilities:

  • Lead, mentor, and manage culinary team.
  • Develop and plan menus and daily specials.
  • Create prep lists for kitchen crew.
  • Manage food costing and inventory.
  • Maintain standards for food storage, rotation, quality, and appearance.
  • Ensure compliance with applicable health codes and regulations.
  • Establish maintenance and cleaning schedules for equipment, storage, and work areas.
  • Participate in interview process and selection of kitchen staff.
  • Schedule staff and assist in human resources processes as needed.

 

Qualities:

  •  Demonstrated knowledge of culinary techniques and practices.
  • Understanding of menu and recipe development techniques.
  • Strong leadership abilities.
  • Ongoing awareness of culinary trends.
  • Understanding of health and sanitation laws.
  • Excellent knife-handling skills.
  • Applied wine and beverage knowledge.


Qualification:

  • 1st Degree/Higher National Diploma/Diploma in any accredited discipline.
  • Ability to prepare good continental dishes (that is; Asian, European and Local) .
  • Formal culinary training/skills.
  • To have worked in similar position in at least 2 Star Hotel.


 

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