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Responsibilities include
-Managing food and labour cost controls to insure a profitable operation
-Teaching and training of the culinary team
-Menu development & planning, food ordering.
-Designing, supervising, coordinating and participating in activities of the culinary team and other kitchen personnel
-Ensuring quality, consistency and creativity are at the highest level while maximising the operations personnel and resources
Professional Experience
-5 Years in the position as advertised
-5+ Years experience in a high volume, upscale dining establishment
Skills and Knowledge
-Computer Literacy
-HACCP
-Strong communication with FOH, BOH, Managers and Owners
-Inventory Costing and Control Scheduling
-Menu Planning-Menu Development
-Labour and Food cost Control
-Seafood and beef butchering skills
-Mise en place skills
Suitable candidates should email Resume to rico_grant2001@yahoo.com
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