The Service Manager- Chef de Cuisine is responsible for managing and organizing all requirements for the Kitchen to the highest standard and giving maximum satisfaction to guests.

As a Service Manager- Chef de Cuisine, we rely on you to:

-        Be responsible for proper food production according to forecasted business along with freshness of products and serving timing to minimize the amount of wastage.

-        Have a complete understanding of and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.

-        Ensure smooth planning and coordination of the Kitchen Department and participate in all its food production areas.

-        Constantly improve the quality of food served in all outlets to ensure guest satisfaction.

-        Evaluate food products to ensure that quality standards are consistently achieved.

-        Ensure that all team members are constantly trained to effect good portion control and presentation of dishes, among others.

-        Handle and monitor guests’ complaints and relevant follow up action required.

Qualifications, skills, and experience:

-        Diploma or any higher studies in Culinary Art.

-        Minimum 5 years experiences in a similar capacity.

-        Fluent in English and French both written and spoken.

Collaborative and creative skills.