Main Duties and Responsibilities:
- Supervise the day-to-day kitchen production
- Run the pass out and garnish section;
- Liase with Head chef/ sous chef for all menu ingredients;
- Foster kitchen hygiene and food storage;
- Taste all dishes before presentation to guests
- Maintain all standards.
Qualifications and Experience
- National Diploma in Professional Cookery or Class 1
- 5 O levels
- 5 years