Responsible for all aspects of supervising the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling / storage of all food items in accordance with standards.
Review the daily activities, i.e. Catering activity, purchases, meetings, appointments.
Maintain complete knowledge of and ensure staff’s compliance with all departmental / hotel policies and procedures.
Establish the day’s priorities and assign ...
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
2 years experience as a Cook at a Freestanding style Hotel or Restaurant.
Must have good understanding of the English Language.
Compute basic arithmetic.
Comprehend and follow ...
Experienced and Creative Sous Chef opportunity for an Upscale American Continental Menu that also offers Mediterranean Specials from Italy, Spain and France. Experience in Banquets and Private Parties is a plus, but not mandatory.
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