PRIMARY OBJECTIVE OF THE POSITION:
- Serves as “second-in-command” of the kitchen.
- Assists the Head Chef in supervising food production for the restaurant, and banquet events.
- Supervises kitchen team, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.
ESSENTIAL SKILLS:
- Prepares or directly supervises kitchen staff responsible for the daily preparation of food to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Summit Hotels and Resort's standard recipes.
- Assists the Head Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
- Assumes complete charge of the kitchen in the absence of the Head Chef.
- Assists Head Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
- Consistently maintains standards of quality, cost, presentation and flavor of foods.
- Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
QUALIFICATIONS:
- Bachelor Degree Holder
- Formal culinary training can be helpful
- 2 years working experience in an international hotel would be an advantage
Job Types: Full-time, Permanent
Benefits:
- Company Christmas gift
- Employee discount
- Health insurance
- Life insurance
- Opportunities for promotion
- Promotion to permanent employee
Education:
- Bachelor's (Preferred)
Experience:
- kitchen operations: 3 years (Preferred)
Work Location: In person
Report job
