Contribute to menu creation by responding and incorporating Guest feedback
Ensure the consistent production of high quality food through all hotel food outlets
Manage customer relations when necessary, in the absence of the Executive Chef
Ensure resources support the business needs through the effective management of working rotations
Support brand standards through the training and assessment of the Team
Contribute to food and beverage revenue through effective food cost control
Manage the kitchen brigade effectively to ensure a well-organized, motivated Team