Prepare the daily misenplace and food production in different sections of the main kitchen.
Coordinate daily tasks with the Sous Chef or Director of Culinary
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
Coordinate and participate with other sections of requirements cleanliness wastage and cost control Consult and check on daily requirements functions and last minute events
Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.
Ability to interact positively with management coworkers members and the public to promote a team effort and maintain a positive and professional approach.
Ability to produce a high volume of work in a timely manner which is accurate complete and of high quality.
Ability to come to work regularly and on time to follow directions to take criticism to get along with coworkers and supervisors to treat coworkers supervisors and members/guests with respect and courtesy and to refrain From abusive insubordinate and/or violent behavior.
Ability to read analyzes and interprets general business periodicals professional journals technical procedures or governmental regulations. Ability to write reports business correspondence and procedure manuals.
Qualifications :
12 years hotel experience in a similar role
Excellent leadership & supervisory skills with a handson approach
Strong communication skill and attention to detail.
Working with understanding of food safety standards and HACCP
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