Hoiana Resort & Golf ★ 3.4

• Execute all assigned tasks as directed and delegated from his or her Managers.
  
• Assist Executive Chef and Sous Chef with kitchen operations as necessary.
• Help Sous Chef to research and test new food products in conjunction with Company initiatives.
• Perform all duties of kitchen associates as required.
• Recognize superior quality products, presentations and flavor.
• Maintain food preparation handling and correct storage standards.
• Maintain purchasing, receiving and food storage standards.
• Ensure compliance with all local, state and federal (Health Department) regulations
• Support procedures for Food & Beverage portion and waste controls.
• Follow proper handling and right temperature of all food products.

• Competitive salary and packages.
• Service Charge.
• Interesting training course provided by hotel and Rosewood group.
• Professional working environment with international branding.
• Career Opportunities
• Insurance
• Training & Development
• Accommodation - Hoiana Staff Village
• Annual leave
• Heath checkup
• Employee shuttle bus service
• Uniform

• Certification as required to comply with culinary Education preferred

Experience

• 2+ years managing a team of junior culinary.
• The ability to demonstrate and execute an exceedingly strong work ethic.
• Skills to motivate and develop the culinary on your team
• An appreciation for the people you work with
• A passion for real, good food