Duties & Responsibilities:

• Works on all food production in the kitchen/area of responsibility as designated by their direct manager and manages shifts where required by the Chef de Partie/ Sous Chefs
• Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
• Assures adherence to Radisson standards of food quality, preparation, recipes, and presentation
• Assures adequate supplies for all stations and communicated immediately to their direct manager when this is not possible
• Assures proper safety, hygiene, and sanitation practices are followed
• Ensures readiness and compliance in case of last-minute changes to reservations
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives

Requirements:

• Certificate/Diploma in Culinary Arts or related field.

• 1 2 years of experience in hotel or restaurant hot section.

• Understanding of hygiene and food safety standards.

• Ability to work in a fast-paced kitchen environment.

Desired Candidate Profile

Certificate/Diploma in Culinary Arts or related field.

1 2 years of experience in hotel or restaurant hot section.

Understanding of hygiene and food safety standards.

Ability to work in a fast-paced kitchen environment.