maintain the excellent quality standards of food delivery.
implement all tasks and action plans to ensure the optimal functioning of the kitchen including food cost and controls, menu preparation, operating equipment, point of sale, kitchen expenses and audit requirements.
build and maintain a working environment in which staff are fully trained, organised, supportive of each other and competent.
provide dependable and well considered requisitions.
facilitate effective interdepartmental communication and teamwork to ensure guests’ expectations are anticipated and exceeded.
work as part of a team or individually to deliver high quality standards.
Minimum 2 years of experience in same position.
Experience in a hotel environment.
Good knowledge of pastry and bakery production an advantage.