Executive Sous Chef
1. Regularly deal expert, pleasant and aggressive visitor solution while sustaining fellow coworkers
2. Guarantee the uniformity in the preparation of all food products for a la carte and or buffet food selections according to resort dishes and also requirements
3. Conduct day-to-day change rundowns to cooking area colleagues
4. Guarantee all kitchen colleagues know criteria & expectations
5. Communicate daily with Dining establishment Supervisors to keep open lines of interaction relating to visitor responses
6. Maintain and boost the food via innovative food selection growth and presentation
7. Have complete understanding of all food selection things, day-to-day functions and also promotions
8. Actively communicate with visitors at tables
9. Equilibrium functional, management and Associate requirements
10. Follow HACCP criteria
11. Participate in the required and also obligatory training.
12. Ensure correct staffing and also scheduling in accordance to productivity standards
13. Make certain the cleanliness and upkeep of all workplace, tools, and also tools
14. Follow kitchen area plans, procedures and also service requirements
15. Follow all security as well as cleanliness plans when taking care of food and also beverage
16. To be able to perform any additional range of obligations if asked for by the Supervisor.
17. To attend the compulsory Outside as well as Internal training and also comply with the business training policy.
Job Kind: Permanent, Permanent
South Indian Cuisine and also Continental Cuisine: 2 years (Needed).
All vacancies from "Flip retail" ⟶
valid through: 2023-01-19
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