Supervise for the proper efficiency and profitable functions of the kitchen, and the work quality and quantity of assigned staff within that section to create memorable experiences and exceed guest expectations.
Supervise: Chef de Parties, Demi Chef de Parties, Commis and Stewarding
Education: Diploma in Culinary art or equivalent
Experience: Minimum 5 years of culinary experience
Language: English with ability to communicate clearly and knowledge as well as abilities in other languages would be beneficial.
Other Knowledge & Skills: Good knowledge of restaurant operations, ability to communicate clearly with colleagues, is familiar with all hotel facilities.