Asian Speciality Chef

Reporting directly to the Executive Head Chef, duties include but not limited to:

• Assisting the Executive Head Chef in achieving the highest standards in food preparation and presentation and to ensure the smooth operation of the respective section of the hotel’s Asian Restaurant

• Ensuring that food is prepared and cooked to the defined standards and highest possible standards of hygiene
• To supervise the Commis chefs assigned to the respective section
• Compliance with all procedures, standards and quality of service
• Ensuring a safe environment for customers and employees
• Ensuring high standards of guest service and practice and instil in employees a ‘can do’ attitude
• A high level of cooperation with F&B personnel and other departments
• Controlling and analysing on an ongoing basis the quality levels of food production and presentation
• Assisting and liaising with the Executive Head Chef with the preparation of menus and in ordering food items of the desired quantity and quality

The selected candidate must:

• Have 2 Year + prior experience in a similar position within a hotel environment;
• Proven experience of managing a kitchen brigade;
• Have the ability to work under pressure
• Possess multi-tasking, prioritising and efficient time-management abilities;
• Systematic, orderly, forward-looking and attentive to detail; 
• Have a ‘can do’ attitude and a high level of commitment.