/>Cooking Assistance:
Assist senior chefs during service by performing basic cooking
Management:
Monitor stock levels and inform senior chefs when supplies need to be replenished.
Follow instructions and take feedback from senior chefs to improve performance.
Quality
issues with food quality or kitchen equipment to senior chefs.
Adherence to Recipes
sizes and presentation standards as directed by senior chefs.
experience, of which 5 or more years must be as senior manager or GM. Must have a good understanding of
museum installations, of which some could be technically complex.
Overseeing management of restaurant
be assertive in order to support and drive the technical aspects of the job; whilst operating within clearly fabrics and chemicals · Understanding of the technical aspects of a hotel from a maintenance perspective fabrics and chemicals · Understanding of the technical aspects of a hotel from a maintenance perspective
team in their role, by offering to them all the technical information and tools required for their role
will be an advantage. · Understanding of the technical aspects of a hotel from a maintenance perspective