DUTIES AND RESPONSIBILITIES OF THE ROLE:

• To prepare and cook dishes to the highest standard in the relevant section.
• To liaise with senior chefs on a daily basis with regard to ordering and to be familiar with prices and suppliers.
• To keep food wastage to a minimum.
• To train junior staff on recipes, presentation skills and cooking skills.
• To make a contribution to new menus with ideas, assisting in cook-offs, writing out of recipes and the costing of new menus in all outlets of the hotel.
• To maintain the highest level of hygiene standards and safe working practices, maintaining HACCP standards and record keeping throughout the kitchen and all food and beverage areas and storage areas.
• To monitor the maintenance of equipment and report unsafe and broken equipment.
• To reflect and enhance the hotel’s mission statement and objectives in all activities.
• To be familiar with and adhere to all areas outlined in the employee handbook.

REQUIREMENTS FOR THE ROLE:

• The ideal candidate should have experience in high end 4-star operational role of 2/3 years with experience creating outstanding food with banquet experience also.
• Valid work permit
• Work well as part of a team
• Have a passion for cooking, while creating innovative dishes as the menu changes everyday.
• Excellent Hygiene and HACCP experience