Head Chef

- Directly responsible for all culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel. - Constantly research, develop and maintain the hotels cuisine concepts and standards for food preparation and presentation. - Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas. - Enforce the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. - Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc.