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Executive Chef with managerial power, coordinating, and menu developing experiences in various foodsn and specialized in Cuisine Gourmet and Itaian Cuisine. Extensive experience in food preparation rules and regulations by H.A.C.C.P standards. Manage a team of six Sous-Chefs Conducting regular staff performance reviews and taking appropriate action to rectify any deficiencies. Making sure that all food which is presented to clientele is done so in a timely manner and in the correct sequence. Giving both positive and negative feedback to kitchen staff on a daily basis. Providing appropriate training for all members of staff. Ensuring that all cleaning rotas duties are carried out properly and that relevant administrative records are updated.Marco Petrucci
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