| Main Duties & Responsibilities |
| ▪ Planning of menus and costing, and the effective implementation thereof.
▪ Give appropriate support or guidance to members of the kitchen when the need arises and supervise performance of kitchen staff to ensure proper activity. ▪ Identify training needs, develop training plans and implement training sessions for all associates within the section on a regular basis.
WE ARE STILL MAKING CVs FOR P120. COVER LETTERS FOR P60 ▪ Follow the prescribed and ensure adherence to standards of hygiene in the kitchen. ▪ Ensure that the quality & quantity standards of preparations and presentations are adhered to in the section.
▪ Promote ongoing learning & development within the department. ▪ Identify individual training needs or development opportunities for employees and action or plan interventions accordingly. ▪ Promote good team spirit regularly. ▪ Menu designing and creating a 5-star food experience for international guests. |
| Required Qualifications & Experience |
| ▪ Chef’s qualification▪ A minimum of 5 years’ previous Operational experience at Management Level is essential.
▪ Proven management experience in a 5* environment ▪ Knowledge of stock control and ordering and food costing. ▪ Proven experience in coordinating, managing & motivating a highly diverse compliment of staff
▪ The ability to maximise staff performance through training & coaching ▪ Flexibility and ability to work long hours & shifts ▪ The ability to work in a highly pressurised work environment ▪ Knowledge of International health and safety standards (HACCP ▪ Passion for team development REF:CWR 45
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