Telephone Operator CID Clerk

• Participate in food preparation, produce high quality food, taste and presentation.
• In conjunction with the Executive Chef, develop menus & create and ensure adherence to recipes and product specifications.
• Coordinate and communicate with the Executive Chef on food quality issues, new or seasonal products.
• Run each section of the kitchen, managing MEP lists and produce high standard quality food.
• Place orders for produce on the ordering system, print off the LPO and get approval.
• Ensure all rotation of stock is done correctly and all chefs follow the correct storage procedures ensuring the appropriate stock level.
• Manage the sous chefs and pastry chef, guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments.
• Act as a coach and mentor; manage performance by setting objectives, delivering performance reviews, providing ongoing performance feedback, and administering corrective action when needed.

Qualifications

• Physically fit and able to stand for long hours.
• Excellent leadership & supervisory skills with a “hands-on” approach.
• At least 3 years in a five-star international chain hotel/restaurant.
• Sound knowledge about all kinds of cooking techniques and methods.