In coordination with the Restaurant Chef, organize and oversee all activities within the restaurant kitchen, ensuring a safe, efficient, and profitable operation in line with hotel standards.
Support the development and implementation of restaurant cuisine concepts and operating standards; maintain strong knowledge of the local market and suppliers, and recommend menu enhancements based on seasonal product availability.
Adhere to Minor Hotels’ food preparation and presentation guidelines to deliver consistent, high-quality culinary offerings, while proactively recommending improvements to presentation standards.
Ensure strict compliance with food safety and hygiene requirements, including proper food handling, labeling, dating, storage, and stock rotation, in accordance with established sanitation practices.
Maintain outlet safety and a secure working environment at all times.
Take responsibility for the proper use, care, and asset management of all outlet equipment, property, and facilities.
Participate in and support departmental training initiatives to enhance team skills, improve service levels, and ensure team members are well-equipped to deliver exceptional guest experiences.
Foster positive inter-departmental relationships through open communication, collaboration, and teamwork.
Minor International
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