KEY RESPONSIBILITIES:
•Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and are maintained at that level.
•Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
•Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.
•Collate, photograph and cost all recipes. Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.
•Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
•Work closely with the front of house team to meet food and beverage operational objectives.
