Reporting to the Sous Chef you will be responsible for leading the culinary team.
What you will be doing:
- Have a good knowledge of food preparation, cooking methods, and presentation techniques
- Supervise, coordinate, and participating in the preparation of mise en place cooking for all F&B outlets
- Controls cooking procedures, portioning, garnishing, and presentation of all dishes
- Assisting Chef de Cuisine in composing new recipes and menu ideas
- Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines
