General FunctionsCoordinate Menu´s quality, production and assist with development and designResponsible for the Restaurant culinary operation and organizationTo maintain a high level of quality and cleanliness in the working spaceMaintain always a high safety and security level and positive attitudeHave a strong knowledge of the property, as well as the characteristics and benefitsBe familiar with Hotel facilities and hours of operation for Bars and RestaurantsBeing aware of all meetings and functions taking place in the hotelGive efficient, warm and kind service at all times, supervising performance of culinary team under his/her controlUse tools and equipment with responsibilityFollows grooming standardsBeing aware of staff policies and proceduresParticipate in all mandatory meetingsPossess a strong knowledge about the department's operations, Departments Head and ExecutivesPerform emergency procedures with efficiency and ensuring good communicationPerforms additional responsibilities as indicated by supervisorSpecific FunctionsLearns and teach by practice, observation and study the various culinary skills.Manages kitchen operationsEnsure the kitchen is properly staffed and supervise kitchen workersAdheres to Hygiene standards set by the resort, as well as his / her staffMake sure necessary ingredients are always on hand without any going to waste, including requisition and storehouse controlMake sure everything is stored properly for safety and space efficiencyMust know how to cook in bulk without generating wasteProperly prepare food to avoid food-borne illnesses.Adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanlinessWorking Conditions• To adhere to all Health & Safety regulations when performing, duties and responsibilities
• Sous chefs are on their feet for extended periods of time.
Requirements of the PositionExcellent service attitude Two-year experience in position Detail oriented Able to train staff. Independent and comfortable working with little supervision
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