Position Summary:
The position is responsible for assisting the Chef de Cuisine in managing his/her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction consistent with the standards, through planning, organizing, directing, and controlling the kitchen operation and administration.
Qualifications:
1. At least 3-4 years of related experience or 1 year in the same capacity
2. Bachelor's degree in BS Hotel and Restaurant Management or any related course
3. Knowledgeable in:
* F&B Operations
* F&B Policies and Procedures
* Cleaning Equipment and Agents
* F&B Equipment
* Safety and Sanitation
* Inventory Procedures
* Purchasing Procedures
* Service and Product Knowledge
Job Type: Full-time
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