Description:

• Under the direction of the Executive Chef or his delegate
• and within the limits of established Amari Policies and Procedures
• oversees and directs all aspects of cleanliness of the Food Production and Stewarding operations.

Qualifications:

• Minimum age 35 years.
  - Mature leader
• confident and fair
  - Well-groomed and presentable at all times. - - Practice good hygiene.
  - Good written and verbal English
  - Basic and software knowledge
  - Good knowledge of equipment and chemicals used in kitchen.

Education:

Diploma

Years of experience:

3-5

Number of positions:

1