Your main responsibilities
Ensure that all dishes from all sections are prepared consistently and according to standard recipes.
Assist the Chef de Cuisine in ensuring that all culinary standards comply with company and resort policies and procedures.
Monitor food and operating costs and control these by reducing waste.
Manage the kitchen team in the Chef de Cuisine's absence.
Training employees on all kitchen procedures regarding production and health safety.
Adhere to and implement sanitation and safety regulations.
What will you bring?
Culinary arts degree or certificate from a vocational school.
A minimum of 2 years’ experience in a similar role.
Strong knowledge of cooking methods, kitchen equipment, and best practices.
Fluency in English (verbal).
Teamwork-oriented with leadership abilities.
What we offer
Team: Becoming a member of an organization that cares about its people, the environment, and the local communities.
Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.
Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training.