CHEF

Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.

Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.

Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.

Works closely with receiving and storeroom to ensure that goods received are of the standard quality and meets hotel's specifications.

Constantly assesses freshness, presentation and temperature of food served.