Reporting to the Executive Chef, the incumbent will assist in the management of Kitchen Operations and is in charge of the day-to-day operation of respective kitchen in the hotel. He / She will ensure that outstanding culinary technical skills are maintained, and all food is prepared and served according to the standards set by themselves and the Executive Chef. He / She will also ensure HACCP is implemented and practiced and will be required to familiarize with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
Note: Never pay for any training, certificate, assessment, or testing to the recruiter.
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