Responsible to deliver high quality, efficient, individualized and technically excellent food preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.
Reporting Structure
Reporting to the Executive Chef, Executive Sous Chef and Sous Chef.
Key duties include:
Preparing and presenting menu items according to standardized recipes, guest preferences, and dietary requirements.
Managing assigned kitchen stations, ensuring cleanliness, organization, and timely setup for service, buffets, and special events.
Monitoring food quality, storage, inventory, and requisitions to minimize waste and control costs.
Supporting menu execution across various outlets (e.g., room service, specialty restaurants, events).