Specification - specialise in Japanese cuisine/sushi and all related japanese food ·    Responsible self-starter, capable of handling multi-faceted projects and of working under pressure. ·    Excellent communication and guest relations’ skills, a proactive problem solver. ·    Creative with international culinary focus and flair. Attention to detail. Passionate. ·    Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of employees.  ·    Equips and motivates employees to achieve predetermined goals, installing and maintaining appropriate empowerment Programmes.  ·    Personable and pleasant to deal with. Reliable and approachable. ·    Positive “can do” attitude and flexible approach – manages with humility. ·    High degree of integrity. Strong...

CHEF DE PARTIE IS RESPONSIBLE FOR MANAGING A SPECIFIC SECTION OF THE KITCHENAND ENSURING THE PREPARATION OF THE HIGH QUALITY DISHES, THE ROLE INCLUDES SUPERVISINGJUNIOR KITCHEN STAFF AND MAINTAINING HYGIENE STANDARDS AND SUPPORTING SMOOTH KITCHEN OPERATIONS. ENSURE COMPLIANCE WITH FOOD SAFETY , HYGIENE AND SANITATION REGULATIONS   STRONG KNOWLEDGE OF COOKING TECHNIQUES  3 TO 6 YRS OF KITCHEN EXPERIENCE. SHIFT BASED WORKING INCLUDING WEEKENDS AND PUBLIC HOLIDAY

Conduct preventive maintenance to ensure all equipment and systems operate efficiently. Troubleshoot and repair any issues with the hotel's facilities and equipment.

DEMI CHEF SUPPORTS THE CHEF ON DUTY IN AMANGING A KITCHEN SECTION AND ASSISTING WITH FOOD PREPARATION , COOKING, QUALITY CONTROL AND SUPERVISING JUNIOR STAFF WHILE MAINTAINING HYGIENEAND SAFETY STANDARDS PREPARE AND COOK MENU ITEMS AS PER RECIPIES AND STANDARDS SUPPORT SMOOTH SERVICE DURING PEAK HOURS. KNOWLEDGE OF COOKING TECHNIQUES ABILITY TO WORK UNDER PRESSURE AND SHIFTS.