Executive Sous Chef Under Work Permit Canada/Australia (BB-B7B37)

Found in: Neuvoo AU

CALL & WHATS APP TO MS.SHIVANI-+91-8882599623Job DescriptionTo be aware of all financial budgets and goals.To ensure that guests are always receiving an exceptional dining experience representing true value for money.Ensure that allrecipesand product yields are accurately costed and reviewed regularly.Ensure that all food items are prepared as per standard recipe cards whilst maintainingportion controland minimizing waste.Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to thehoteloccupancy and function forecasts.Ensure that associate meals and associate dining services are of a consistently high standard.Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.Ensure that all culinary operations manuals are prepared and updated.Ensure that the Department's overall operational budgets are strictly adhered too.Ensure that the culinary department adheres to all company and hotel policies and procedures.Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.Ensure that meetings are well planned and results-orientated.Creative menu planning and correct food preparation for each outlets including banquets.To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.Ensure that all relevant banquet set-ups are prepared ahead of guest's arrival and in adherence with hotel standards.

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