Job Description
Develop and apply standard operating procedures
Ensure that Food cost levels are maintained as specified in the budget
Develop and create new a la carte, buffet menus
Prepare proper recipe costing for all menu items
Ensure consistency in food production
Be responsible for all production of food items for guests and staff
Responsible to keep all equipment in good working order
Ensure that cleanliness and hygiene of the workplace and the staff are always of the highest standard
Train new recruits on new recipes
Attend management meetings
Hold regular staff meetings with the kitchen staff
Meet guests dining in the restaurant during meal times
Write Weekly and Monthly reports as requested
Qualifications
Minimum 5 years Chef Experience in preparing Italian cuisine.
A passion for good food
At least Diploma in Hotel Catering
Ability to work flexible hours
Have excellent English communication skills both written and spoken
Excellent interpersonal skills
Strong organizational and planning skills
