The Board of Directors consists of the Chairman, Managing Director/Chief Executive Officer, three Executive Directors, one Non-Executive Director, Heads of Departments and the Company Secretary. At the helm of affairs of the management team is the MD/CEO, through whom information is disseminated down to other officers of the organization and vice versa. Board/Management TeamResponsibilities
Prepare and cook menu items according to recipes and quality standards.
Ensure freshness and quality of ingredients used in food preparation.
Maintain cleanliness and sanitation standards in the kitchen and food preparation areas.
Follow proper food handling and safety procedures.
.Maintain kitchen equipment and report any maintenance issues.
Requirements and Qualifications
SSCE & other certifications are preferred.
Proven experience as a cook in a restaurant or food service establishment.
Age: 30 years and above.