Details

Salary and Benefits

MVR 15,000 - MVR 20,000
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Job Description

1. Directing the food preparation process and delegating tasks
2. Cooking and preparing high quality dishes
3. Assisting the Head Chef to create menu items, recipes and develop dishes
4. Supervising all kitchen stations
5. Supervising, motivating and working closely with other Chefs of all levels
6. Being responsible for health and safety
7. Being responsible for food hygiene practices 
8. Ensuring food quality and excellent standards are maintained for all dishes created
9. Assisting with determining food inventory needs, stocking and ordering
10. Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Requirements and Qualifications

Minimum Experience

Not Specified

Minimum Qualification

Bachelor’s Degree

Other Information

Industries

• Food and beverage service activities

Occupations

• Sous chef

Employment Type

• Full-Time

Field of work

• Services