chef.

As a Chef you are responsible for the following: 

• Standardize production recipes to ensure consistent quality.
• Establish presentation technique and quality standards.
• Plan and price menus
• Ensure proper equipment operation/maintenance.
• Ensure proper safety and sanitation in the kitchen.
• Ensure all employees are fully trained in their job functions and in menu training.

• Previous experience with successfully developing senior management, controlling food cost, labor cost and operational costs is required.
• Minimum 3 years previous experience working in a Chef role.
• Previous experience in menu development, pricing and development of culinary team preferred.

• Prioritize and organize work assignments, have timely follow up and execution.
• Have superb time management skills.
• Ability to compute basic mathematical calculations.
• Knowledge of safety initiatives in compliance with local guidelines.