- Dynamic working environment.
- Have the opportunity to advance in the work.
- Full insurance policy.

- Working time: Twist : 7h – 15h, 14h – 22h.
- Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
- Ensures that all dishes from that section are prepared consistently and according to standard recipes. 
- Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
- Monitors food and operating costs and controls these by reducing waste.
- Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
- Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
- Ensures the sanitation standards for kitchen are being met.
- Be familiar with all sections of the kitchen to facilitate the flexible use of employees. 
- Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
- Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the companies and department’s grooming standards.
- Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
- Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained. 
- Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
- Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
- Ensures that employees follow all company and local rules, policies and regulations relating to fire and hazard safety, and security. 

- At least 2 years in the same position .
- Western Food experience & Food Hygiene is required & necessary.
-  Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the companies policies concerning fire, hygiene and health and safety. 
- Ensures high standards of personal presentation and grooming.
- Maintains strong, professional relationship with the relevant representatives from competitor restaurants, business partners and other organisations. 
- Responds to changes in the Food and Beverage function as dictated by the industry & company
- Attends training sessions and meetings as and when required.
- Will normally work 48 hours each week
- Fluent in both verbal and written English 
- Strong team leading skills 
- Experience of managing a kitchen team
- Ability to effectively priorities and execute tasks in a high-pressure environment.