POSITION SUMMARY

【Purpose of Role】

Responsible for the daily management and food preparation of the venue, ensuring maximum quality and profitability.

【Cast Key Responsibilities】

sible for the hygienic and safe preparation of food within the venue.

that all food items are prepared per standard recipe cards whilst maintaining portion control and minimising wastage.

that food inventory levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.

that all food preparation equipment is used safely and correctly and cleaned and maintained per schedule.

conjunction with the Executive Chef and Chef de Cuisine implements and prepare new items and menus.<...