Assistant Section Head (Outlet Cook)

DUTIES & RESPONSIBILITIES

• Control and direct the food preparation process and all related activities
  Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Managing and training kitchen staff
• Comply with nutrition and hygiene regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

REQUIREMENTS

• Graduated from a recognized culinary institution, such as Culinary Institute of America, Le Cordon Bleu etc. is preferred
• At least 8 years of proven experience with French/western cuisine in a related role
• Exceptional proven ability of kitchen management
• Able to work well under pressure in a fast-paced environment

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flexi Health Benefits

· Performance Incentive Bonus