About this role
- Responsible for ensuring customer satisfaction of all clients
- Participates in the activities of cooks and other kitchen personnel engaged in preparing and cooking food in the hotel and restaurant, by performing the following duties:
- In charge of the Butchery section
- Reports directly to the Junior Sous Chef or Sous Chef
- Supervises and guides the Commis
- Actively supports Hygiene and HACCP programs
- Ensures maintenance of established standards
- Assists in developing the culinary team
- Maintains all recipes
- Supervises and guides Junior kitchen staff
Requirements
- Must have at least 5 years of culinary experience in junior positions with an internationally recognized luxury hotel chain or food & beverage establishment
- Postgraduate and/or completed Apprenticeship with Diploma
- Must be able to work overtime, holidays and weekends if and when required
- On call at all times