لم يعد يتم قبول المزيد من الطلبات لهذه الوظيفة
- Plan, prepare, and cook menu items in his / her section as directed by Junior Sous Chef b following right ingredients and standards to ensure that all food are prepared as per HACCP standards
- Assist and get involved in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
- Conduct inventory periodically as per schedule to ensure all meals produced in the shift are as per requirements and left overs are managed effectively to minimize wastage.
- Review and gain understanding of food costing, sales mix, and menu planning with Junior Sous Chef, manage wastage and maintain kitchen productivity
- Relevant Vocational, Tertiary or Trade qualification
- Culinary school or certified culinary professional courses/program/diploma/degree
- Professional cooking certification
- Completion of a major international brand or hotel apprenticeship
- Minimum 3 years of job- related experience in Pastry section
- Good working knowledge about Food and Beverages
- Good knowledge of Food Hygiene and HACCP
- Ability to effectively supervise and train large and diverse work staff
- Experience in managing a high - pressured environment
- Excellent interpersonal communication skills
- Resume / CV
- Copy of Passport
- Copy of Highest Educational Certificate