SUMMARY AND GENERAL DUTIES:

• She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standard
• Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
• Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement
• Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet
• Assists the Executive Chef in developing   new cuisine concepts.
• Ensures implementation and maintenance of standards of food quality, preparation and presentation.
• Assists in menu planning and costing.
• Ensur...