Job Description
Responsibilities
- Assist in the management of Kitchen Operations,
- Section of F&B operations, including menu planning and costing, Organizing special events, developing new dishes, maintaining food quality,
- Adhere to local regulations concerning health, safety, or other compliance and SOPs,
- Works with Head Chef in the preparation of Department Budget,
- Familiar with property safety, first aid and fire and emergency procedures,
- Responsible for delivering exceptional customer focused service under the direction of the Head Chef and Restaurant Manager.
- Relevant educationalCertificate in Culinary, Hospitality Management, Food & Beverage, or related fields,
- 4 years of related experience or an equivalent combination of education, and experience,