• Kitchen is the main area where safe and quality food is produced for our guests.

 Primary Purpose and Scope of the Job (Job Role)

• Quality food preparation and presentation which meets food safety requirements.                               

Duties and Responsibilities:

•   Food preparation and presentation.
•     Ensure the kitchen is clean and sanitized.
•     Ensure that all food is stored correctly.
•     Ensure that all food produced are of the correct quality

KEY ACCOUNTABILITIES:

Key Result Areas/ Key Performance Indicators.

Performance Indicators.

• Ensure that the food produced is of high quality and standard.
• Ensure hygiene of the highest level is achieved in the kitchen.
• Ensure that all food items are correctly stored.

Job specifications:

Qualifications

•       Ability to work under pressure.
•       Ability to adapt to changes and adhere to guest demands.
•       Ability to listen and work under minimum supervision

Experience

•      Have culinary experience for at least 1 year.
•      Have competent cooking skills.

SPECIAL CONDITIONS OF EMPLOYMENT

•   Must have certificate in food and beverage production.
•      Must have a competent knowledge on cookery and culinary art.

Core COMPETENCIES

• Be a team player who is willing to grow in his/her career.
• Adaptive to changes.
• Have knowledge on cookery and culinary art.
• Be able to listen to guest concerns and accommodate his/her needs.