and sanitation regulations. Coordinating with chefs and kitchen staff to ensure timely and quality food and Improvement Menu Development: Working with chefs to create and update menus. Introducing new food
and sanitation regulations. Coordinating with chefs and kitchen staff to ensure timely and quality food and Improvement Menu Development: Working with chefs to create and update menus. Introducing new food
required
list up to date, in coordination with the Regional Chef and Operations Manager Confident in recommending
human resources in the Lodge Work with Executive Chef Work directly with all head of departments Hosting
external)Internal: Operations, Production Manager Chefs, Procurement, General Managers at the CSC.
<with key internal staff (Operations Manager, Head Chef, Front Office Manager & Banquet /Restaurant
with key internal staff (Operations Manager, Head Chef, Front Office Manager & Banquet /Restaurant
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