Experience

altayer

• Retail
• 100 - 200 Employee

• Sous-chef

  • Mar 2006 - Present

  • To co-ordinate functions and activities with other Food & Beverage departments • Handling payroll and holiday organisation • Assist the Executive Chef in quality levels of production and presentation • Work actively in cost control and implementing standards • Assist in colleague related matters • To carry out departmental training, where necessary • To deputise the Executive Chef in his absence • Control all aspects of food outlets in the Executive Chefs absence • Actively involved in Health & Hygiene matters • To promote quality throughout the hotel in all areas of food • Ensure that room service is of the best in quality, temperature and service • Ensure that canteen food for colleagues is always get varied, interesting, well cooked and well-balanced cuisine • To carry out daily work to exceed guest expectations • Ensure the smooth running of the day to day operations in the kitchen • To strive to deliver the highest quality of food and service • To adhere to all legal requirements, regulations and guidelines • Carry out annual appraisals of all team members • To conduct departmental orientation for all new team members Show less



altayer Gr

• senior chef de partie

  • Mar 2006 - Mar 2006