Chef Departee

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