Culinary Expert

Key Responsibilities:

• Prepare and present high-quality dishes as per menu requirements.
• Possess expert knife handling skills and knowledge of culinary techniques.
• Flexible to work in various kitchen sections and adapt to changing priorities.
• Demonstrate a good understanding of food preparation, safety, and hygiene standards.
• Proficient in reading, understanding, and preparing recipes and menus.
• Able to complete tasks efficiently, manage time effectively, and meet deadlines.
• Maintain a clean and organized workspace, adhering to public health regulations.
• Report for duty at assigned times and ensure personal appearance meets professional standards.

Financial Management:

• Responsible for managing kitchen supplies, inventory, and resources.

Leadership and Teamwork:

• No supervisory responsibilities; however, excellent leadership and communication skills are required to work effectively in a multicultural environment.

Qualifications and Education:

• Minimum 4 years of experience in upscale settings with 2 years as a Lead Line Cook preferred.
• Culinary school degree is mandatory.
• Strong management and communication skills, along with excellent customer service, teamwork, and conflict resolution abilities.
• Knowledge of principles for providing personalized services and guest satisfaction techniques.
• Planning, coaching, and evaluating skills are essential.
• Intermediate computer software skills and basic accounting principles understanding are necessary.
• Ability to write reports and business correspondence is required.