Responsibilities
Conducts daily shift briefings to kitchen colleagues in absence of Jr Sous Chef & Sous Chef. Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met. Ensure storeroom requisitions are accurate to minimize repeat visits. Reports any engineering defects to immediate supervisors. Maintains cleanliness and proper rotation of product in all chillers. Minimizes wastage/ spoilage. Strives to maintain & improve all food preparations & presentations. Strives to improve EGCC results for Food Quality. Is fully conversant with all health and safety, fire and emergency procedures. Maintains a high standard of personal hygiene, dress, uniform, and body language. Attends meetings and training as required by supervisors. Requirements
Minimum 2 to 3 years relevant experience in the Hotel or related industry Able to work effectively in a team environment Possess a positive attitude and ...