Job Description
• Communicate at the Workplace
• Practice of food hygiene and safety
• Prepare fruits, vegetables, starch and pasta dishes
• Prepare Mis en Place for Butchers meat, poultry , fish and seafood for cooking
• Prepare Hot and Cold starters, Salad and salad dressings
• Prepare Breakfast, Cold and Hot Canapes
• Prepare bread and pastry products
• Property management system
• Processing financial transactions
• BASIC MATHEMATICAL ANALYSIS
• MECHANICS AND WAVES
• Ecology
• Monitor kitchen section staff performance
• Receive and store kitchen supplies
• Control and order stocks
Minimum Qualifications
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Advanced Diploma in Culinary Arts
0 Year of relevant experience
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Advanced Diploma in Hospitality management
0 Year of relevant experience
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Advanced Diploma in Food and Beverage management
0 Year of relevant experience
Competency and Key Technical Skills
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Integrity
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Strong critical thinking skills and excellent problem solving skills.
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Inclusiveness
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Accountability
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Communication
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Teamwork
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Client/citizen focus
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Professionalism
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Commitment to continuous learning
