Partnering with the Executive Chef you will assist in overseeing the kitchen to ensure its smooth running overall profitability and reputation within the industry. To encourage and oversee the training growth and development of Chefs of a lower level.
Ensure high quality and presentation of food provided to Guests according to Property standard and within a reasonable timeframe of service.
Oversees training growth and development of kitchen team members of a lower level ensuring consistent leadership is demonstrated in the kitchen during service periods.
Oversee preparation of food items during non-service periods ensure that preparation is stocked to appropriate levels and that service areas are set up for efficiency.
Foster and promote a harmonious working environment within the kitchen and wider outlet team encouraging open communication during service periods.