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Applicants:5
Posted on 21 Jun, 2022
Job Description | Role and Responsibilities
- Accountable for overall success of the daily kitchen operations.
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
- Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
- 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.
- Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas.
Candidate Profile | Who Can Apply
- High School diploma or equivalent.
- 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
- At least 8 years of experience as a Main Chef.
- Up to date with sanitation classes.
- Possess a valid health certificate.
- Good command in English, both verbal and written to meet business needs.
- Work experience in similar capacity with international chain hotels.
- A major in cooking, advantageous.
Overview
- Industry - FOOD, HOSPITALITY, TRAVEL & TOURISM
- Functional Area - Hospitality / Hotel / Restaurant / Bar / Night Clubs
- Job Role - Chef - Executive Sous Chef / Sous Chef
- Employment type - Full Time
- Work Mode - In Office
Job Related Keywords
Education
- BHM - Hotel Management
- Any Post Graduate - Any Specialization
- Any Doctorate - Any Specialization
About Employer
Contact Details
Name - Arvind Singh Bartwal
Designation - HR
- careers@radissonmbd.com
Candidate Can Connect
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