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Cook
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- The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product.
- At least 3 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.
- Ensure the complete necessary of food and station preparation prior to the opening of the restaurant to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
- Ensure the completion and display of buffet food items according to the hotel standards.
- Be able to support any position in the kitchen that needs help.
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