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Executive Chef - Hilton Garden Inn Vanderbilt
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- Supervises: Executive Sous Chef, Banquet Sous Chef, Sous Chef, Line Cooks, Stewards/Dishwashers
- Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events.
- Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget.
- Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages.
- Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech.
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