Executive Chef Responsabilities and Roles • Maintains on a day-to-day basis the standards and policies of the Hotel and keeps a clear line of command. • Assists the F&B Manager for the annual planning of food promotions • Controls and analyses permanently: Quality levels of production and presentation, food cost, cleanliness, sanitation and hygiene. • Controls in all sections the mise-en-place for quality and quantity. • Co-ordinates together with F&B changing of programs, promotions according to seasonalities (inclusive of recipes, costing and test cooking). • Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the HR & Learning and Development Manager. Key Requirements •College or University degree holder preferably in a Hotel Management University. •Minimum of two (2) years experience on the same position in a 5 star hotel. •Middle East experience is preferred. Are you interested? Please apply online. We look forward receiving your application! Morsi Mostafa morsi.mostafa@moevenpick
Posted on: Thu, 06 Nov 2014 15:46:32 +0000
Trending Topics
Recently Viewed Topics
© 2015