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Banqueting Sous Chef
1 week ago
Job Description :
To achieve catering revenue, profit and customer satisfaction goals by overseeing the preparation of the menu and managing the operation of the kitchen
Responsibilities :
- Participate in the development and implementation of business strategies for the catering area that are aligned with the hotel?s overall mission, vision, values and strategies.
- Implement strategies for the kitchen that support achievement of the catering department?s goals.
- Monitor status regularly and adjust strategies as appropriate.
Qualification :
Performance management, supervisory:
Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
Delegation:
Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
Organization:
Demonstrate ability to proactively prioritize needs and effectively manage resources.
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