*Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
*Monitor regular standards of production to ensure highest level of quality
*Monitor all aspects pertaining to the control of the company’s food cost
*Assists in menu development for cold items.
*Demonstrates knowledge of food safety and sanitation standards.
*Recognizes superior quality products, presentations and flavor.
*Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
*Checks the quality of raw and cooked food products to ensure that standards are met.
*Assists in determining how food should be presented and creates decorative food displays.
*Encourages and builds mutual trust, respect, and cooperation among team members.
*Serves as a role model to demonstrate appropriate behaviors.
*Supervises and coordinates activities of cooks and workers engaged in food preparation.
*Meets goals including performance goals, budget goals, team goals, etc.
*Plans, prioritizes, organizes, and accomplishes work.
You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.
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