RESPONSIBILITIES

• Good knowledge of cooking techniques and menu contents
• To be creative and innovative.
• Maintains strict control on food portioning and wastage, ensuring gross food profitability
• Must be willing to work in the various outlets of the hotel as instructed by his supervisor
• Do menu adapted to a high standard
• Ensure that all menu products are visually attractive and in accordance with established standards of presentation 
• Check daily function sheets and daily menus to ensure production level as per needs of hotel 
• Prepare requisitions for groceries and perishable items on the daily menu forecast 
• Develop new salads, cold plates.

Requirement:

• Minimum Form V
• NC3 food production
• At least 3 years’ working experience in the field
• Personal Qualities: Organisational Skills, Planning and Good communication
• Additional Skill required: Knowledge of Hotel Operations, HACCP standards