Job Description

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To assist in running the kitchen, contributing to the overall success of outlets and events, in accordance with the hotel’s standards and financial goals.Organises and sets up the assigned section of the Food and Beverage kitchen as efficiently as possible to increase speed and maximise productivity.Ensures that all dishes from that section are prepared consistently and according to standard recipes.Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and hotel policies and procedures and minimum standards.Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the departmental operations manual.Works in any sections of kitchen when necessary or as requested
Qualifications & Working ExperiencesCulinary Education preferredCertification as required to comply with local lawExperience: 3–5 years of culinary experience in luxury hotels or freestanding lifestyle restaurants.Language: Strong communication skills in English and German. Additional languages are a plus.