A Cook II is responsible for preparing cold food items in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. What will I be doing? As a Cook II, you would be responsible for preparing cold food items in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. Specifically, […]
Description: Organizes and directs the preparation of the weekly cover forecasts by all outlet managers coordinates staffing and sets up changes in Food & Beverage areas as determined from the review and analysis of the weekly forecast. Plans and implements replacement of FF&E and OE in accordance with needs and available budget. – Constantly seeks […]
Description: Main Duties & Responsibilities To ensure that Standard Operating Procedures are followed. To monitor the daily operation of the food and beverage stores and receiving and ensure that reports are submitted on time. To report all mistakes and / or failures to follow procedures immediately to the Manager / Director Finance. To detect investigate […]
Description: Keeps the kitchen area clean. – Maintains food preparation according to recipes and plate presentation standards. – Knows how to operate equipment belonging to the kitchen area. – Maintains all operating items at established par stock level. – In-charge of storage of all materials as well checking newly received goods. – Assists with preparing […]
Description: Supervises all kitchen areas to ensure a consistent high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Maintaining Culinary Goals • Sets and achieves goals including performance goals budget goals team goals etc. • Communicates specific guidance and plans to prioritize […]
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