JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property’s restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE 

Education and Experience

• Degree/Diploma from an accredited university in Culinary Arts, Hotel Management or related Course
• A minimum of four years’ experience within a 5-star hotel environment, in a similar or equivalent position, is required