REPORT TO: Executive SOUS CHEF
MAIN DUTIES AND RESPONSIBILITIES:
- Assists the Chefs in daily operations within the outlets and covers him during his absence
- Monitor hygiene and cleanliness of area of responsibility
- Check supply of all raw ingredients to maintain high quality. Ensure ingredients are stored and prepared to minimize unnecessary wastage/spoilage
- Monitor all costs in the department and ensure food and operating costs are controlled
- Any other duties as assigned by the Management
We regret that only short-listed candidate will be notified.
HOW TO APPLY
Please submit your resume to firstname.lastname@example.org or call 6768 9298.