Job Description / Responsibility
- Work safely around kitchen equipment and report any maintenance issues to the Head Chef/Manager
- Managing all functions of the Food Production and Stewarding operations in absent of Head Chef.
- Prepared dishes for customer.
- Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends.
- Ability to work calmly and effectively under pressure
- Physically and mentally sound, sincere, flexible and honest.
- Responsible for any issue in the kitchen area in absent of Head Chef.
- Minimum Class Eight
At least 1 year(s)
- Age at most 32 years
- Skilled in mastery in delegating multiple tasks
- Working knowledge of multi cuisine food.
- Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen.
Age: At most 32 year(s)
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