An ideal candidate must have 3-5 years experience working in High end / Michelin starred restaurant with Japanese cuisine.
Responsibilities
• To co-ordinate functions and activities with other Food & Beverage departments
• To handle payroll and holiday organisation
• To assist the Executive Sous Chef in quality levels of production and presentation
• To work actively in cost control and implementing standards
• To assist in colleague related matters
• To carry out departmental training, where necessary
• To deputise the Executive Sous Chef in his absence
• To control all aspects of food outlets in the Executive Sous Chef absence
• To be actively involved in Health & Hygiene matters
• To promote quality throughout the hotel in all areas of food
• To ensure that food service is of the best in quality, temperature and service
• To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well-balanced cuisine
• To carry out daily work to exceed guest expectations
• To ensure the smooth running of the day to day operations in the kitchen
• To strive to deliver the highest quality of food and service
• To adhere to all legal requirements, regulations and guidelines
• To carry out annual appraisals of all team members
• To conduct departmental orientation for all new team members
اطلب مساعدة الخبراء لكتابة سيرة ذاتية مميزة.