• Provides the highest food quality consistent with cost control and profitability margins to maximise guest satisfaction and food profitability• Ensures that proper safety, hygiene, and sanitation practices are followed• Utilises leadership skills and motivation to maximise team member productivity and satisfaction• Develops and recommends appropriate training and development to meet Hotel and departmental needs• People developer/exporter

It was a very short tenure for me.ResponsibilitiesPrepare menus in collaboration with colleagues.Ensure adequacy of supplies at the cooking stations.Prepare ingredients that should be frequently available (vegetables, spices etc.)Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.

Ensure that production is done according to the standard recipes at all times• Check fridge and Products thoroughly to avoid spoilage• Ensures consistency in presentation of prepared food items • Encourage potential and apprentice chefs in their work, offering guidance inaccordance with culinary standards, recipes and menus of hotel • • Check all food is stored and handled as per food control plan • Oversees the preparation, cooking, and presentation of food in the outdoorkitchen & executing the cheese & deli program • Assists with daily kitchen prep work and station set-up prior to service andmaintains the highest quality food preparation standards