Knowledge of food safety, hygiene standards, and health and safety regulations, with experience implementing and monitoring compliance in a high-volume kitchen.
Ability to coordinate with food and beverage, front-of-house, and hotel management teams to deliver consistent guest experiences and support brand standards.
Excellent communication and organizational skills, with the ability to multitask, prioritize, and work effectively under pressure....
Assist the head chef (and possibly replace him/her in his/her absence)
Supervise a team of 20 to 60 cooks in setting up and replenishing buffets (600 to 1000 covers per service)
Participate in the management of orders and stock in collaboration with the Head Chef and the Stock & Supply Manager, in accordance with the allocated budget....