Key Job Responsibilities : oOversees theday-to-day operation of the kitchen within the limits of theestablished F&B policies and procedures.
oSupervises andmanages restaurant kitchen employees. Managing all day-to-dayoperationsoMonitors food standards in the kitchen.
oAssists indeveloping daily and seasonal menu items for therestaurantoMaintains food preparation handling and correct storagestandardsoCoordinates the stewarding requirements of thekitchenoManages day-to-day operations, ensuring the quality,standards and meeting the expectations of the customers on a dailybasisoHold effective training and performance appraisal programsfor the employees and ensures that they consistently maintaindiscipline following hotel guidelines and local legislationoSetsand supports achievement of kitchen goals including performancegoals, budget goals, team goals, etc.
oEmpowers employees to provideexcellent customer serviceoParticipates in training restaurantstaff on menu items including ingredients, preparation methods andunique tastes.
experience in 5 star hotel in the similarpositionoKnowledge of food trends and special seasonal foodoStronginterpersonal and problem solving abilitiesoHighly responsible& reliableoKnowledge of the local food lawsoThis positionrequires full mobility, continuous movement and the ability to liftand / or carry up to 25 poundsoAbility to manage in a high-pace anddynamic operations demonstrating following competencies : Living andRole-modeling Company CulturePromoting HospitalityCommunicatingwith ImpactFostering TeamworkDelivering ResultsSupporting andManaging ChangeDeveloping Talent