Responsibilities

• Manage kitchen operations.
• Stock monitoring and ordering.
• Make sure a whole kitchen’s environment area clean, safe and hygienic.
• Manage food preparation and cooking as well as its safety.
• Control staff’s hygiene and grooming.
• Manage staff scheduling, training and counseling.
• Maintaining overall quality standard in the kitchen section.
• Prepare, suggest and implement Ala Carte Food menu, banquets, food menu event and other special food requirement for Red Wine House.

Requirements

• Basic and advance cooking skills, at least 3-year- experience as chef or head chef in a hotel or a restaurant.
• Able to communicate and write in English as an advantage.
• Basic culinary math (food costing) and menu planning and creation.
• Basic computer skills (word, excel).
• Be as a team leader that is able to handle a multi-task and be a good team work.
• Able to manage and lead others.