1.1.Job Summary
Responsible for production of all food needed for main
restaurant, bars and banquet functions/private parties. Accountable for all
food costs for banquet functions. Supervises kitchen team responsible for menu
preparation during banquet events. Assists with executive Chef’s
responsibilities during latter’s absence.
1.2.Qualifications
•Cost control. Basic communications , computer
skills and leadership skills
•Diploma in Culinary arts from a recognised
institution coupled with 3-5 years experience in a 3-5 star hospitality
environment.
Applications should include certified copies of
certificates identity card or passport with traceable references, a brief
summary of career duties (CV)
Applications should be addressed to:
The Human Resources Manager
Lansmore Hotel
P O Box 553 ABG,
Sebele
Closing date: 12th July 2013
