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Job Description & How to Apply Below
Responsibilities
- Experienced with preparing national and continental dishes
- Live our values of Service, Teamwork, Ambition, Responsibility, and Solutions
- Collaborate and work as part of the wider hotel management team
- Recruit, train, develop and retain chefs and kitchen personnel; create plans for the team by agreed objectives and goals in appraisals and reviews
- Responsible for stock control and achieving business gross profit margins
- Schedules and organizes regular menu taste panels for the front of house team
- Manages and meets the expectations of relevant audits
- Review of menus and feedback to the Food and Beverage team
- All menus are delivered to brand standards and menu specification
- Manages expectations behind the pass as well as in the outlets, driving customer and employee engagement
- Participating in constructing daily menus with new or existing culinary creations ensuring the variety and quality of the servings
- Maintain hygiene and quality standards and follow sanitary rules
- Foster a climate of cooperation and respect between coworkers
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