Being able to ensure proper daily preparation and execution of menu items within the kitchen stations to exceed guest satisfaction and expectation.
Being able to directly manage the food production and waste generated by Junior Chefs.
Preparing and managing small buffet banquets for 10 to 85 guests.
Being able to aid in the management of staff during the absence of seniors.
In order to be considered for this role, you will have a recognised Culinary qualification and you should have a minimum of two years similar culinary experience working in a five star hotel.
This is a very "hands on" and demanding position so it is paramount that you work well in a team but are also able to set standards and lead by example at all times. You must be comfortable working under pressure and be passionate about producing cuisine of the highest possible standards.
It is essential that you have good command of the English language (spoken and written) and you should be proficient in Microsoft Office applications.