Job Description

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


• Coordinates daily tasks with the Sous Chef.


• Responsible to supervise junior chefs or commis.


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


• Ensure that the production, preparation and presentation of food are of the highest quality at all times.

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Skills

Communication skills , Cooking ,

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Qualifications

• Diploma in Hotel Management and Catering Technology