Job Summary /仕事概要
Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.
バンケット料理の調理スタッフをリードしながら、自ら仕事をこなし、料理の才能を発揮する。 ケータリングイベントのメニュー調整、仕入れ、スケジュール管理、調理、盛り付けをアシストします。 食欲をそそるプレゼンテーションで、一貫した高品質の製品を提供する責任を負う。 運営予算を維持しながら、ゲストと従業員の満足度を継続的に向上させる。 衛生管理、食品規格の達成を確認すること。
Education, Experience and Language / 学歴・経験・言語
•High school diploma or GED; 1 years experience in the culinary, food and beverage, or related professional area.
– 高卒または大卒。料理、飲食、または関連する専門分野で1年の経験。
•2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.
– 調理師、ホテル・レストラン経営、または関連する専攻で認定大学から2年の学位を取得し、調理、飲食、または関連する専門分野で1年の実務経験を有すること。
Core Work Activities / 業務詳細
Ensuring Culinary Standards and Responsibilities are Met
調理基準および責任を満たすことの確認
https://careers.marriott.com/chef-de-cuisine-banquet/job/P1-7198490-0
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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