The main duties and responsibilities of thisrole :
Assist Chef de Cuisine / SousChef in the supervision of all colleagues engaged in thekitchen.
Attend daily meetings withExecutive Chef / Executive Sous Chef regarding menus.
Assist Chef de Cuisine / Sous Chef in planningmenus and recipes and test samples in conjunction with theExecutive Chef / Executive Sous Chef.
Writespecific and accurate product specifications and standard recipesfor use in the computer and by the material manager.
Conjunction with the Chef de Cuisine / Sous Chefestablish job methods and supervise on a regular basis and correctif necessary, cooking standards to maintain a high quality of foodand service on quality basis.
Plan rosters ona 1 weekly basis and to review on a daily basis with the Chef deCuisine / Sous Chef overtime, rosters and holiday requirements andabsenteeism.
Liaise with the Chief Steward inorder to ensure high standards of cleanliness are maintained in allareas of kitchen.
Any other duties as mayreasonably be requested by the management.
About you :
Theideal candidate for this position will have the followingexperience and qualifications :
Completed Kitchen apprentice or Chef’s trainingfor at least one year
Diploma in Catering
At least 5 years in a five-star international chain inEurope and Asia
At leastfive years as a Chef de Partie
At least one year in an International five-star hotel insimilar position of above
Healthand Safety Certificate
A good knowledge andunderstanding of Kitchen Operation