Job Description

Skilled culinary professional, responsible for managing a Continental section of the kitchen, preparing high-quality dishes, and ensuring efficient kitchen operations.

Key Responsibilities

Food Preparation and Cooking

: Prepare and cook food to the highest quality standards, ensuring that all dishes are cooked to order and served on time.

Station Management

: Oversee a specific station in the kitchen (e.g., grill, saute, pastry) and manage all aspects of that area, including food preparation, cooking, and presentation.

Inventory Management

: Order and manage inventory for their section, ensuring that all ingredients are fresh and available.

Training and Supervision

: Train and supervise junior chefs or commis, ensuring they understand their tasks and maintain high standards.

Quality Control

: Check the quality of raw and cooked food products to ensure that standards are met and maintain a clean and organized kitchen environment.

Collaboration

: Work closely with the Manager Villa and other kitchen staff to coordinate daily tasks and ensure smooth kitchen operations.
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?30,000.00 per month

Benefits:

Food provided Health insurance Paid sick time Paid time off Provident Fund
Work Location: In person