Job Details
Required Skills
Diploma from an accredited institution
5 years of professional kitchen experience with atleast 2 years as a sous chef
Strong knowledge of various cuisines, cooking techniques and inventory management
Job Description
Attend to daily kitchen operations and overall success
Culinary talents
Supervise kitchen areas
Lead staff
Ensure guests are satisfied while maintaining operation budgets
Assist in menu development, food preparation, plating and presentation
Manage inventory, ordering and food cost control.
Meet hygiene and food standards
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