Butchery Supervisor

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.

• Help with Food transportation from main kitchen back of the house to main branch outlets
  
• Assist Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
  
• Work in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
  
• Assist with organizing special events and special food promotions.
  
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
  
• Maintain a hygienic kitchen.
  

• Highly Competitive salary
  
• Paid annual leave
  
• Health insurance
  

Required Skills:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
  
• Able to speak, read and write English
  
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
  
• Problem solving, reasoning, motivating, organizational and training abilities.
  

Qualifications: Diploma or Vocational Certificate in Culinary Skills or related field.

Experience: 3 year experience as a chef including at least

● CV in English