Chef de Cuisine

Establishing and Maintaining Restaurant Kitchen Goals
Coordinates menus, purchasing, staffing and food preparation for the property&039;s restaurant.
Additional Responsibilities
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Must ensure sanitation and food standards are achieved.
Develops and trains team to improve results.
Works with team to improve guest and associate satisfaction while maintaining the operating budget.
Managing and Conducting Human Resource Activities
Leading Kitchen Team
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
Accountable for the quality, consistency and production of the restaurant kitchen.
Ensuring Exceptional Customer Service

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
• 2- year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Employee discount rates for Room and F&B at Marriott Hotel.
PVI premium insurance
05 working days per week- 2 days off per week
Competitive salary & Service charge
13th salary month.
To be entitled to the prescribed insurance, including health insurance, social insurance, and unemployment insurance.
14 annual leave days per year
Training and career development by MARRIOTT INTERNATIONAL.

Cập nhật gần nhất lúc: 2024-07-15 20:05:02