[Employment: Full Time
Prepare the daily mis-en-place and food production in different sections of the main kitchen. Coordinate daily tasks with the Sous Chef or Director of Culinary. Follow instructions from superiors for daily tasks. Ensure highest standards and consistent quality in preparation. Instruct and lead subordinates, participate in set up of buffets, coordinate with other sections for requirements, cleanliness, wastage, cost control. Guide and train subordinates daily for high motivation. Interact positively with management, co-workers, members, public. Produce high volume of work accurately and on time. Read business periodicals, write reports.
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Key Job Requirements:

• 1-2 years hotel experience in a similar role.
• Strong communication skills and attention to detail.