Responsibilities:
- Preparing, cooking and presenting dishes within your specialty.
- Managing and training any demi-chef de parties or commis working with you.
- Helping the sous chef andhead chefto develop new dishes and menus.
- Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
- To ensure that junior cooks and trainees receive the right training and optimum guidance.
- To ensure that any anticipated shortages are communicated promptly to the Sous chef or head chef.
- To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
- To deputize in the Sous chef's absence and take charge of the kitchen when directed to do so.
- To attend training courses and seminars as and when required.
Qualification:
1.Educational: Diploma in Hotel Management
2.Experience: 3 years
Competencies:
Great cooking skills.
A cool head.
An ability to delegate appropriately.
Organizational flair.
A grasp of profit margins
