PRIMARY OBJECTIVE OF POSITION

To assist the Sous Chef / Executive Sous Chef in the supervision of the kitchen team while participating in the food production.

To ensure that any F&B event in his section provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability.  All work is carried out in line with the hotel’s guidelines, the departmental business plan, and The Rezidor Hotel Group’s corporate guidelines and service concepts.

TASKS, DUTIES AND RESPONSIBILITIES

• Ensure proper amounts of food are in place for the daily service
• Be able to cover the duty of the Sous Chef in his absence
• Adheres to Rezidor Hotel Group’s hospitality standards of food quality, preparation, recipes, and presentation
• Works with Chefs to ensure seasoning, portions, and appearance of food
• E...