Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Education: Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Experience: At least 3 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.
Employement Category:
Employement Type: Full timeIndustry: BankingFunctional Area: Customer ServiceRole Category: Technical Support Executive ( voice)Role/Responsibilies: Head Chef