RESPONSIBILITIES
Manage the daily production, preparation and presentation of all food for the hotel’s restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all set Standards.
Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
Scheduling of staff according to budget and business forecast.
Provide kitchen support for banquet functions.
Oversee proper handling and tracing of banquet food returns at end of functions.
Directs proper sanitation of all kitchen facilities and equipment.
Comply with EcoSure & health code standards for sanitation.
Ensures that all kitchen equipment is in good working order.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Checks and controls sign-in and sign-out procedures for kitchen staff.
Perform any other job related duties as assigned.
QUALIFICATIONS
Candidate is required to have at least 2 years previous culinary management experience in a high volume kitchen.
Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
Excellent written and verbal communication skills as well as organizational skills
Candidate must be creative and up to speed on new concepts and food trends.
Computer literate and detail orientated is a must.
Must have basic mathematical skills and be able to create and understand financial reports.
APPLY FROM LINK BELOW:
https://www.linkedin.com/jobs/view/4016479386/?
