Summary
the hotel chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen colleagues engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The hotel chef works well adaptability, is organized, flexible, self-motivated and leads with care.
*qualifications*:
- high school diploma degree in culinary, f&b management or other related.
- 2 years or more of as a hotel chef experience.
- ability to instill safety and sanitation habits in all colleagues.
- teach colleagues the importance of consistency in preparation and presentation.
- thorough knowledge of food handling and preparation techniques.
- ensure that level of quality, portion control, and plate presentation is adhered to consistently.
- demonstrated ability to effectively interact with people of diverse cultural backgrounds.
- service oriented style with professional presentations skills.
- proven leadership skills.
- clear concise written and verbal communication skills in english.
- must have excellent organizational, interpersonal and administrative skills.
- maintain communications with corporate staff.
- skills as well as problem solving skills and handling special situations.