Job Description : Assists the Executive Chef in coordinating and controlling all the activities of the Food Production Section of the Food and Nutrition Department.
Helps the Executive Chef in ensuring the constant improvement of the service. Ensures the smooth flow of operation through set standards and expected outputs.
Minimum Qualifications : Candidate must possess at least a Bachelor's / College Degree in Hospitality / Tourism / Hotel and Restuarant Management or equivalent.
Above average culinary technicality and artistry, adequate oral and written communication skills, computer literate in windows-
based applications Has the ability to relate well with colleagues and managers. With pleasing personality, well groomed, focused and meticulous, above average work ethics, self-
motivated, high maturity level. Full-Time position(s) available.