Qualifications
- 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.
Role Summary
- Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
- Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
