Job Description
Job Responsibilities
- Assists the Sous Chef for the day-to-day running of the pastry kitchen
- Provides leadership, training and supervision on all food production
- Oversees the quality as well as timely distribution of the food product
- Sound technical knowledge and job skills training related to all food served at the hotel and the effective use of provided materials
- Assists in the preparation and control of daily and weekly market lists
- Familiar with local requirements and sanitation regulations
- Assists the Sous Chef with planning, co‑ordination and supervision of all menu implementation
- Proposes and initiates, when approved, new services and product for our guests
- Diploma in Culinary Arts, Hospitality or Tourism Management
- Minimum of 1 year(s) of experience in a similar capacity with proven track records
- Proficient in the spoken an...