About this role

KNOWLEDGE REQUIRED OF POSITION Sufficient experience as a chef supervisor OR A cumulative 3 years of experience in a Hotel Kitchen environment in a leadership position OR Successful completion of a Degree in Culinary Arts or Hospitality Knowledge of extensive methods, techniques and practices in coordinating operations of the mess and the skill and ability to perform routine management functions such as planning and scheduling tasks.

Knowledge of prices, dietetics, grades of food and meal planning. Knowledge to skillfully apply new methods in managing food and equip employees to facilitate expert performance of their duties. Knowledge of general and modern methods of cooking, baking, preparing and serving quality food in mass quantities for large groups of people. Knowledge and ability to lead, supervise and train personnel in preparing and serving food and supervising storeroom, bakery operations and services.

Knowledge and ability to inspect facilities for cleanliness, sanitation, personal hygiene standards and physical condition of furnishings and equipment. Knowledge and ability to prepare pertinent records and reports. Ability to keep abreast of and monitor nearby establishments and communities regarding menus, pricing, services provided and other methods of operating. Ability to maintain records and reports. Ability to recommend corrective action as deemed necessary.

Source listing: usajobs