JOB DESCRIPTION

1. Prepare and cook a wide range of International or continental dishes for an Hotel Restaurant
2. Ensure food presentation is of high quality and meets restaurant standards.
3. Supervise and train junior kitchen staff, ensuring they follow proper procedures.
4. Maintain cleanliness and hygiene in the kitchen, following food safety standards.
5. Manage kitchen stock, including ordering ingredients and minimizing wastage.
6. Collaborate with the Head Chef on menu development and daily specials.
7. Ensure all dishes are prepared in a timely manner for smooth service.
8. Monitor cooking techniques and ingredients to ensure consistency in taste and presentation.

Please refer the Job description for details