Responsible for supervising and coordinating the activities of the cooks and kitchen helpers involved in the preparation of cold dishes, hors d’oeuvres, appetizers, salad, sandwiches, cold sauces and condiments for the hotels F&B outlets and banquet functions. To report for duty punctually wearing the proper kitchen uniform and name badge at all times.
Skills and Competencies
· Problem Solving and Decision Making
· Coaching and Mentoring
· Professionalism
· Client Service
· Innovation and Creativity
· Job Knowledge
· Knowledgeable in food presentation
· Sanitary and Hygiene regulations
· Inventory Management
· Time Management
SSS, PhilHealth and Pag Ibig (Government Mandatory Benefits)
Service Charge
Tip \s
Leave Credits
