Radisson RED Hotel
Support Sous Chef to ensure BOH is run to the specified service levels and KPIs through regular monitoring of operational performance with their team and other departments.
Develop, mentor and manage the commis and assist them in training, developing, motivating and evaluating all staff to ensure high standards always.
Understand specials for their section in implementation and menu changes according to agreed recipes and standards. Facilitate training regarding new items with both FOH and BOH. Ensure all standards are maintained.
- Qualifications: Kitchen background / relevant qualification
- Professional / Legal Skills: Catering qualification in Catering Management
- Computer Knowledge: MS Office and Outlook
- Communication Skills: Well versed in English
- Experience: Experience as Chef De Partie or Commis in a similar organisation for a minimum of 2 years