+Experience in high volume Kitchen environment.+Commitment to delivering outstanding product and service showing high standards and attention to detail.+The ability to develop and manage a team.+Ensure all staff members adhere to culinary standards and regulations.+Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food.+Sound financial awareness and cost control.+Excellent food handling hygiene skills and safety awareness.+Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.+Ability to prepare and present a wide variety of meals and skilled in various forms of cooking.+A flexible approach in adapting to guest requests.+Create schedules for kitchen staff to ensure optimum resource management and speed of service.+Willingness to learn great techniques.+Ability to recruit, train, lead and mentor staff (incl apprentices).+Ability to work effectively and efficiently under pressure.+Perform any other duties which may be assigned by the management from time to time.

+Develops and writes standard recipes.+Develops new dishes and products.+Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment.+Sets standards of all food and equipment purchases+Works with Human Resources on manpower planning and management needs.+Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.+Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation.+Makes recipes and maintains up-dated and accurate costing of all dishes prepared .+Perform any other duties which may be assigned by the management from time to time.

+Preparing, cooking and serving meals for visitors, Vip guests.+Cooking set menu private dinner for group.+Performs all duties of kitchen managers and employees as necessary+Maintain food preparation handling and correct storage standards+Assists Executive Chef and Sous Chef with kitchen operations as necessary+Support procedures for Food & Beverage portion and waste controls+Overhead costs and assigns prices to menu items+Oversee the daily operations of the staff and the kitchen+Ordering ingredients and maintaining necessary inventory.+Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food.+Check and ensure the correctness of the temperature of appliances and food.+ Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.+Maintain positive guest and colleague interaction with good working relationships.+Perform any other duties which may be assigned by the management from time to time.+Maintain highest standards of food hygiene and food safety day by day ,HACCP related and ISO 22000.+Training culinary skills for junior chefs.+Working in All Day Dining restaurant with high volume.+ To Provide meals for all outlets at hotel : Lounge , Bar , Pool , Room .

+Experienced in Fast Food.+Produces food of high quality according to standard recipes.+Assists with the preparation, presentation, decoration and storage of the all dishes in the menu.+Communicates to the superior any difficulties, guest or internal customer comment and other relevant information.+Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

+Experienced in Butcher & Banquet & Buffet & À la carte.+Prepare ingredients for cooking, including portioning, chopping, and storing food.+Wash and peel fresh fruits and vegetables+Cleans and re-sets working area.+Communicates politely and display courtesy to guests and internal customers.+Attends and participates in training sessions as scheduled.+Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.+Perform any other duties which may be assigned by the management from time to time.