ESSENTIAL DUTIES AND RESPONSIBILITIESAssists the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures Ensures that all dishes from that section are prepared consistently and according to standard recipes Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations Organize and set up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximize productivity Is familiar with all sections of the kitchen to facilitate the flexible use of associates REQUIREMENTSMinimum 4 years’ relevant experience in a sizeable luxury hotel, with at least 2 years in similar capacity Strong sense in business acumen and food & beverage market trends with extensive knowledge of menu development Excellent food hygiene and kitchen safety knowledge Candidates with experience in cake making are preferred
#J-18808-Ljbffr