1. Ensures that culinary activities and standards are aligned with the respective corporate guidelines and outlet F&B concept.

2. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.

3. Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

4. Ensures that all culinary employees always deliver exceptional guest service.

5. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

6. Responsible for guiding and developing staff including direct reports.

7. Following through to make sure problems are resolved satisfactorily. 

• 2-3 years’ experience as Demi Chef or kitchen commis 1 of a first-class property in the culinary.
• Excellent communication skills
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook, preferred