Key Responsibilities Prepare all food, beverages, materials, and equipment required for In-Room Dining service in advance. Cook and serve dishes in strict accordance with the In-Room Dining and restaurant menus. Provide clear direction and leadership to Kitchen helpers, including Demi-Chef de Parties, Commis, and Stewards. Clean and re-set the working area to maintain impeccable operational and hy

Key Responsibilities Maintain a comprehensive knowledge of hotel facilities and local information to provide guests with accurate, helpful assistance at all times. Execute all tasks efficiently and punctually, ensuring all actions align with established company policies to meet departmental objectives. Handle all food, beverage, and operating equipment with extreme care to minimize wastage and red

OVERALL OBJECTIVE The job of Sous Chef is executed satisfactorily when: Standard recipes are developed and written. Dishes and products are developed. Ensure that outstanding culinary technical skills are maintained. Effective employee working relationships are established and maintained. Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and change