Responsibilities

1. 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 standards.
2. Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet.
3. 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.
4. Has to provide the Executive Chef with recipes and costing as per the requirement.
5. Assists and proposes to the Sous Chef and Executive Chef special Food Promotions Events and other Food related activities for her/his outlet.
6. Assists the Executive Chef in developing new cuisine concepts.
7. Ensures implementation and maintenance of standards of food quality preparation and presentation.
8. Assists in menu planning and costing.
9. Ensures good physical upkeep condition of equipm...