* Works closely with F\&B manager and the Sous Chef / Executive Chef and keep them informed of Food \& Beverage issues that arise. * Coordinates and monitors all phases of loss prevention in kitchen areas. * Prepares and submits required reports in a timely manner * Monitors quality of all food products and presentation * Makes the Commis aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time * Responds to guest complaints in a timely manner * Ensures compliance with SOP’s in all outlets **Experience Needed** --------------------- * At least 3 years as a similar role in a hospitality industry * Diploma in culinary arts * In addition any health and safety and food hygiene courses **Required Skills** ------------------- ### **General skills** • Organizational skills, • Be able to work under pressure, • Excellent culinary catering talent **Values** ---------- Integrity, Honesty, Accountability, Trust, Customer focus, Leadership