Sous Chef - Hot Kitchen
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Supervise the function of main kitchen for Buffet Banqueting and A la carte facilities and costs hence contributes to maximizing the overall Food & Beverage department profit.
Control and analyze on a ongoing basis the following: Quality levels of production and presentation; Guest satisfaction; Merchandising and Marketing; Operating food cost; Cleanliness sanitation hygiene.
Strict implementation and follow through with all Hotel Standard Health and Hygiene Requirements
Qualifications :
Able to understand and work with recipes in order to implement consistency in taste and presentation of the International Cuisine.
5 Stars background with knowledgeable of Buffet Banquet and A la carte.
Extensive knowledge of HACCP and a proactive approach to all Health and Hygiene aspects are required.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
