Chef / C.D.P – F&B

Qualification

B.H.M / D.H.M
 

Experience

8 -10 years

Skills

• Leadership
• Communication
• Collaboration
• Analytical Skills
• Project Management

Duties & Responsibilities

• To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards.
• To ensure that all stocks are kept under optimum conditions.
• To assist with menus planning and costing  
• Ensure adequacy of supplies at the cooking stations
• To provide innovative menu ideas  
• To order food necessary for chosen menu as required by the head chef  
• To accurately cost dishes for budgeting information  
• To control production to eliminate waste  
• To allocate the duty schedule of junior kitchen staff
• Maintained records of prepared food and managed inventory