Person Specification
Applicants must have at least five (5) Ordinary Level passes, including English Language, Mathematics or Accounts. Should have excellent culinary skills, well groomed, hygiene conscious, able to handle guest complaints. The applicant should have a class one Professional cookery qualification and at least three (3) years working experience in a similar environment.
Duties
Reporting to the Hotel Food and Beverage Manager the candidate must be responsible for all kitchen operations, coming up with menus that take dietary requirements into consideration, ensure hygiene and safety procedures are always adhered to, supervise kitchen staff and liaise always with Restaurant Supervisor, ensure controls and always aim to achieve budgeted Cost of Sales, handles guests’ complaints, monitor purchasing and issuing of all kitchen provisions, implement staff training for food production and service staff and any other duties as assigned by the Hotel Food and Beverage Manager.
