Work with the Executive Chef to produce diversified menus in accordance with the Hotel policy and vision. Come up with daily Special dishes which appeal to the Customer.Establish the working schedule and organize the work in the kitchen to run smooth service. Provide training to chefs in order to reach the high standards of the location;Maintain order and discipline in the kitchen during working hours;Maintain and stable Hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door. Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients. Focus on Customer demand provide them excellent Service.

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A very hands-on Chef, Controlling and directing the food preparation process, Approving and polishing dishes before they reach the customer, Managing and working closely with other Chefs of all levelsCreating menu items, recipes and developing dishes ensuring variety and quality, Determining food inventory needs, stocking and ordering, Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines, Being responsible for health and safetyBeing responsible for food hygiene practices. Being responsible for the roster, cost-cutting, food cost, labor cost and many more duties...