Manage the efficiency of kitchen workstations by scheduling rosters, assigning work to team members, and controlling costs.

Motivate and coach the kitchen team to exceed guests’ expectations for high-quality food.

• Deliver high quality products to every guest
• Monitor and assist with the kitchen workflow
• Requisition raw materials and monitor ingredients for quality control purposes
• Guarantee food is fresh, hygienic, and chilled and stored according to Company standards
• Monitor food preparation, kitchen costs, inventory levels, and portion and quality control regularly

Experience: Minimum of 8 years’ culinary experience in a 4 to 5 star Western kitchen

Knowledge/Certificates: Excellent product knowledge of Western cuisine; accurate knife skills; understanding of HACCP standards and guidelines

Education: Secondary school diploma or equivalent

Language Ability: Good English

Computer Skills: Basic