Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets, guaranteeing high quality standards
Job Summary
Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets, guaranteeing high quality standards.
Supervises all phases of food production for a la carte outlets, banquets, private dining, and employee cafeteria, while maintaining strict sanitation and health regulations.
Responsible for managing the Kitchen environment, including line cooks, pantry staff, pastry staff, and stewarding, and assisting in training and problem resolution.
Matching Summary
Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets, guaranteeing high quality standards.
Skills & Requirements
Must-have
food production supervision
sanitation and health regulations
equipment maintenance and use
inventory management
waste minimization
Nice-to-have
innovative product development
second language communication
teamwork and collaboration
Key Requirements
Three (3) years of experience as a Sous-Chef
Certification of culinary training or apprenticeship preferred