Job Description

 

1. 
   

   Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.

   
   


2. 
   

   Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

   
   


3. 
   

   Coordinates daily tasks with the Sous Chef.

   
   


4. 
   

   Responsible to supervise junior chefs or commis.

   
   


5. 
   

   Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

   
   

 

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Skills

Cooking , Communication skills ,

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Qualifications

• Diploma in Hospitality Management