EN 
TH KEY DUTIES AND RESPONSIBILITIES
- With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
- Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
- Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
- Maintain outlet safety at all times.
- Take responsibility for asset management of all outlet property and facilities.
- Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
- Promote positive inter-departmental relations through candid communication and cooperation.
Qualifications
- High school diploma required; culinary certificate or degree preferred
- [2+] years experience as a CDP or Demi Chef
- Working knowledge of restaurant practices and guidelines, including safe knife-handling skills, HACCP
- Superb organizational and multitasking skills even under pressure
- Excellent attention to detail
- Must be a team player, working well with other chefs, servers, and management
