~ Report and support Executive Sous Chef in daily operations.
~ In charge of daily operations and duties assigned by Superior to meet standard & quality. To ensure food consistency at all times.
~ To check on inventory and ensure food costing is within acceptable range.
~ Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
~ Skill in managing subordinates.
~ Establishing and maintaining effective inter-departmental working relationships.
~ Checks periodically expiry dates and proper storage of food items in the section.
~ Diploma in Culinary.
~ At least 3 years' experience cooking in a well-established restaurant or full-service hotel.