Summary
- Serves fresh food to guests which is prepared a la minute, is consistent in good quality, and reflects the style of the outlet concept.
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Qualifications
Ideally with a relevant degree or diploma in hospitality or Tourism management. Good customer service, communications and interpersonal skills are a must.
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