DCDP-Continental

Role & 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

Education and Experience:

• Formal training in Culinary Arts.
• Degree/Diploma in food production from any reputed institute.
• Must have at least 8 years practical culinary experience.

Language Skills:

• Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations.

Computer Skills:

• Basic computer skills & Knowledge in Property Management Software (PMS).

Food & Accommodation will be provided