About this role
Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and proactive guest service while supporting fellow colleaguesEnsure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standardsConduct daily shift briefings to kitchen colleaguesEnsure all kitchen colleagues are aware of standards & expectationsLiaise daily with Outlet Managers to keep open lines of communication regarding guest feedbackMaintain and enhance the food products through creative menu development and presentationHave full knowledge of all menu items, daily features and promotionsActively interact with guests at tablesBalance operational, administrative and Colleague needsEnsure proper staffing and scheduling in accordance to productivity guidelinesEnsure the cleanliness and maintenance of all work areas, utensils, and equipmentFollow kitchen policies, procedures and service standardsFollow all safety and sanitation policies when handling food and beverageOther duties as assigned Previous leadership experience in the culinary field requiredJourneyman’s papers or international equivalent requiredDiploma Certification in a Culinary discipline an assetComputer literate in Microsoft Window applications an assetStrong interpersonal and problem solving abilitiesHighly responsible & reliableAbility to work well under pressure in a fast paced environmentAbility to work cohesively with fellow colleagues as part of a teamAbility to focus attention on guest needs, remaining calm and courteous at all times