 Lead of the kitchen brigade and e

 Lead of the kitchen brigade and ensure ongoing development of Team Members
 Identify an effective approach to succession planning
 Create menus that meet and exceed customers’ needs and conform to brand standards
 Ensure the consistent production of high quality food through all hotel food outlets
 Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
 Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
 Manage department operations, including budgeting, forecasting, resource planning, and waste management