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Executive Chef (Task Force)
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- The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurant Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product for the hotel(s) served.
- He/she plans meals and assists the Food & Beverage Manager with various assignments i.e. pricing banquets etc.
- Conduct monthly department meetings with kitchen staff according to Aimbridge Hospitality standards.
- Motivate coach counsel and discipline all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s.
- Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards.
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