|
Executive Sous Chef/Chef De Cuisine work is To provide the highest quality food for the hotel, and current market segments, by assisting the Executive Chef in all area of kitchen operation
Ensures the highest quality of product within cost constraints by supervising and participating in the preparation of food.
Assists in overseeing all kitchen operational areas.
Oversees the seasonings, portions and appearance of food served.
Reports to the Executive Chef the number of meals prepared, served and returned.
Controls food costs properly by maintaining accurate records of all ingredients used for banquets.
Control food costs by placing orders with the approved suppliers
Orients employees to the department and hotel and provides on-the-job training on job responsibilities.
Prioritises and assigns work
Creates 100% guest satisfaction by providing �Yes I Can� genuine hospitality and by exceeding guest expectations.
Gives personal attention, takes personal responsibility and uses teamwork when providing guest services.
Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate.
At all time projects a favourable image of Radisson to the public
|
