JOB DETAILS

1.Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
2.Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

3.Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

4.Should be able to provide direction for all day-to-day operations in the kitchen.

5.Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

6.Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
FUNCTIONAL AREA
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