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Italian Chef

Under the general guidance and supervision of Executive Sous Chef and within the limits of established Hotel policies and procedures, performs all the duties and works given to him. Interacts professionally and in good manners with all F&B outlets, supporting departments, stewarding and service personnel in order to establish a good teamwork; he is fully responsible for the proper efficiency and profitable functioning of the Italian kitchen.

·Has knowledge of the menu, the food items and goods handled in the area he is assigned.

·Prepares staff rosters as required per established business pattern and being careful at all times to conserve labor cost and control overtimes.

·Makes any attempt to prevent any damage or loss of hotel property and equipment. He is familiar with the proper operation and handling, trains subordinates accordingly.

·He is responsible that all dishes are uniform and that established portion sizes are adhered to.

·Is responsible of the proper handling of food requisitions and transfers

Is responsible of the cleanliness and sanitary condition of the kitchen area, fridges, storerooms, equipment and utensils at all times

·Attends the daily operation briefing with the Executive Chef, after he briefs his subordinates according the information necessary

·Conducts on the job training sessions with his subordinates

·Controls food cost by following standard recipes, portion control, avoid wastages and overstocking

·He follows and enforces Safety & Health Procedures to prevent staff injuries.

·Takes a professional self interest in constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.

Health Safety & Security

·To demonstrate a working knowledge of fire prevention and to follow the hotel evacuation plan on hearing the alarm

·To follow all procedures set up for the protection of the environment within the hotel and grounds

·To act on your responsibilities for Health and Safety at work

·Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety

·Familiarize yourself with emergency and evacuation procedures

·Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of your line manager

·Establish and maintain strict security procedures within your department, especially areas relating to key control, bedroom access and vigilance of the team

·To ensure that reasonable care is taken for health and safety of yourself, other employees, guests and any other persons on the premises.

·To keep your work area tidy and safe and report any hazard, accident, loss or damage to management

·To be aware of trained first-aid personnel on the premises and the location of first aid box


·Comply with the company corporate code of conduct at all times.

·To be security conscious with respect to guest, staff and hotel property/welfare and to report suspicious circumstances to your Supervisor

·To cooperate and communicate with your colleagues, Supervisors and Management to ensure effective departmental team work and high morale.

·Familiarize yourself with the company vision and values which link to our model of desired behaviors that we expect all employees to display.

·Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals.

·Desire and ability to improve your knowledge and abilities through on-going training

·Use proper language and appropriate manners when dealing with guests, both in the hotel and during external events and caterings.

·Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries

·To attend the hotel orientation program, to read and understand the employee handbook, the job description and adhere to the rules and regulations of the Hotel

·Makes suggestions to the Executive Chef concerning improvements which would lead to make more satisfied customers and / or increase volume of business or profit.

·Assist the Executive Chef in developing new menus and promotion ideas.

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