Chef de cuisine

- Ensure a service- oriented culture focusing on guests- needs

- Establish and manage a strong working relationship with consultant group Maximal

concepts

- Be well versed in the hotel- s fire and life safety emergency procedures

- Apply necessary precautions with regards to the hotel food safety and hygiene standards

(HACCP)

- Build strong working relationships with other culinary and hotel departments

- Attend all briefings, meetings and trainings as assigned by management

- Attend meetings with senior management to discuss future business strategies and

review ongoing action plans and progress

- Maintain the highest standard of personal appearance and cleanliness

- Perform other duties assigned by the management

The Chef de Cuisine - Lido is responsible for exhibits strong culinary talents in Italian and Mediterranean cuisine by personally performing tasks while leading the staff and managing all Italian, Mediterranean, breakfast, poolside, and all-day dining food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance of managed areas. Supervises Lido kitchen as well as other related food operations in the hotel to ensure consistent, high-quality products are produced. Responsible for guiding and developing staff. Ensures exemplary sanitation and food safety standards are achieved whilst minimizing food wastage.

- Competitive salary packages

- 2 days off per week

- Housing & Telephone Allowance

- Birthday leave

- Provident Fund

- Health & Group Life Insurance

- Annual Physical Checkup

- Training Development Program

- Staff Discount Rate in STANDARD HOTELS worldwide