HEAD CHEF – CANTONESE STYLE – THE GRAND PALM

MAIN RESPONSIBILITIES

• Plans and creates recipes of specialised Asian cuisines
• Manage and control all other operating cost lines
• Responsible to ensure that hygiene standards are met in line with Food Safety Act (MACCP) requirements
• Maintain the highest level of standards in the preparation of food items as well as the service of the food
• Check that all mis-en-place is prepared for food service and assist with the cooking and final preparation of the dishes
• Ensures ad purchases are we« received, stored properly, whilst checking its quality and quantity Take stock of food Items as and when required to do so.
• Manages daily opening and closing stocks and correlate it with the micros daily report
• Ensure IR/HR policies and procedures are applied consistently throughout the department
• Manage effective communication with all departments
• Manage employee performance in accordance with our policies and procedures

MINIMUM REQUIREMENTS:

• A culinary diploma win be an added advantage
• Extensive knowledge of cooking techniques and kitchen operations, specific to Cantonese Style is a prerequisite.
• Preferably a minimum of 5 years’ experience in a similar position
• Candidate should have some work experience in Chinese Restaurant
• Good communication skills with a good command of English and Chinese.