He leads, manages and organizes all requirements for his/her respective Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Executive Chef. Ensures proper sanitation in the outlet kitchen under his/her control, adequate stocks of food & beverage, inter – department coordination and training.
Carries full responsibility of the operating equipment including its inventory levels. Stands – Assist Executive Sous Chef during the absence of the Executive Chef.
Maintains the resort food cost at all times. Ensures and enforces the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service.
Communicates with guests and shares feedback with Chefs and Management to ensure high levels of food and service quality and guest satisfaction are maintained at all times.
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