AIRA Hospitality

• Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Prepares, cooks, serves and stores the required dishes
• Communicates politely and display courtesy to guests and internal customers
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Works with Supervisor in manpower planning and management needs
• Works with Supervisor in the preparation and management of the Department’s budget

• Competitive salary and benefits package
• International training opportunities and career development
• Dynamic and international working environment
• Other benefits as per Hotel policies

Required Skills:

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Food service permit or valid health/food handler card as required by local government agency.
• Problem solving and training abilities.

Qualification:

• Diploma or Vocational Certificate in Culinary Skills or related field

Experience:

• 2-year experience as a cook or an equivalent combination of education and experience