Job Description


Performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
Creating new menu items & training the team
Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
Is aware of the method of preparation and the standard recipe for every menu item in his kitchen and always follows the procedures.
Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
Co-ordinates with colleagues whenever necessary regarding operational problems.
Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety


Qualifications


Strong experience in Japanese Kitchen ideally in a 5* hotel
3 years and above experience.
Excellent communication skills (verbal and written)
Team player with Diploma or equivalent qualification
Excellent verbal communication skills
Dynamic, Hardworking attribute
Flexible
Supportive attitude
Ability to work well under pressure in a fast-paced environment
Ability to work cohesively and collectively as part of a team
Add diplomas/certifications required if needed