| Be responsible for the entire kitchen operation. Supervise and train Kitchen staffs. Monitor food quality, control costs and labor budget. Maintain highest professional food quality and sanitation standards. Has at least a minimum of 5 years of work experience in the hotel in the south pacific region.
 
 Roles and Responsibilities:
 
 Cooking and preparation
 
 
Able to cook 3 star hotel standard cuisineAble to cook Italian theme cuisineSupervise and train cooking and preparationsUpdate menu, create daily specials, prepare function menuAble to handle a banquet menu for 100 peopleInteracts with food and beverage management and staffs to assure that food production consistently exceeds the expectations of guests.  
Human Resource Management
 
 
Recruit new kitchen staffMaking a weekly staff rosterDaily briefingTrain staff on food preparation, food hygiene, food handling and kitchen equipmentProvides training and professional development opportunities for all kitchen staffSupervise the daily kitchen operationEnhance an efficient team work. 
Stock and Cost Control
 
 
Select and purchase food items - Monitor the freshness and price of every food itemMonitor and ensure the quality of food storedMaintain all kitchen equipment in sound conditionMonitor all item in the kitchenProvide a costing of every item servedCarry out a monthly stock taking and send a report to the accountMinimise food waste. 
Hygiene
 
 
Maintain high standard of personal grooming and ensure clean and tidy uniformEnsures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Ensure the proper maintenance and cleanliness of kitchen. |