Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.
Ensure the food served meets the expected standards, maintaining the reputation of the brand.
Report any complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager.
Maintain all internal communication with other departments.
Ensure menus are seasonal, fresh, and organic as per vision / standards.
Review menus and dishes with the Group Operations Manager, Hotel Manager & Horticulturist seasonally and adhere to deadlines for releasing new seasonal menus.
Design menus for picnics, braais, conferences and Chef’s experience meals in cottages to enhance guest experiences.
Ensure the night audit menu prep and training is meticulously done and identify training needs where required.
Conduct weekly...
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