Chef is responsible for overseeing the daily operations of the kitchen, including meal preparation, menu Responsibilities: Menu Planning and Meal Preparation: Design and develop innovative, appealing, and nutritionally maximize productivity and ensure efficient kitchen operations. Motivate and inspire team members to deliver
performance, revenue growth and optimum returns, operational governance, excellent customer experiences and experiences and feedback across business operations holding operational teams to account for required deliverables stakeholders, and focusing on high levels of operational compliance in line with regulations. The role coordination and provision of a competent 'pooled' operational team, to support business unit requirements (F&B sustainable hotel operations. Be the point of contact and liaison between business operations and the pooled
performance, revenue growth and optimum returns, operational governance, excellent customer experiences and experiences and feedback across business operations holding operational teams to account for required deliverables stakeholders, and focusing on high levels of operational compliance in line with regulations. The role coordination and provision of a competent 'pooled' operational team, to support business unit requirements (F&B sustainable hotel operations. Be the point of contact and liaison between business operations and the pooled
Excel Experience at operator level of a Point of Sales Systems Experience at operator level of a Stock Management management in the day-to-day operation; being actively present in the operation and dealing with guests during and manage the operating equipment store; including the purchasing and issuing of operating equipment to actively controlling labour costs. To manage operating costs in accordance with budgetary requirements
procedure and timing. - Wide food knowledge, able to design. - Awareness of dietaries. - Ability to train and
procedure and timing. - Wide food knowledge, able to design. - Awareness of dietaries. - Ability to train and
and timing.
- Wide food knowledge, able to design.
- Awareness of dietaries.
- Ability