The job involves full control of the managerial and practical running of the food production area. He should maintain the consistency and standard of all cuisines and he should assist the Chef in all menu planning, presentation of new items and the development of items for future menus and promotions.
The candidate should have a thorough knowledge of International/Western/Oriental cuisine and a kitchen operation for a 'la carte Restaurant. Good communication in English with proven leadership quality is desired.
Preference will be given to the candidates having 4/5 years of experience in 4/5 star hotel with a diploma from a recognized catering institute or equivalent. Candidates having BHM background is preferable.