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Responsibilities:

• Ensures the efficient operation of such food production in his/her areas he is put in charge of by the Sous Chef/Chef De Partie.
• He assures ongoing training and that the high standards set by the Sous Chef/Chef De Partie are followed.
• Maintains the highest food quality and controls for all food products Served in all areas, according to the needs and desires of the company.
• He/She is instrumental in assuring the highest health, sanitation, and safety, Standards necessary in food handling, and overall galley cleanliness.

Requirements:

• High school diploma or suitable equivalent, the minimum required 1-year experience in Culinary
• Well-groomed, professional appearance. Outstanding written and verbal communication skills
• Team player. Physically agile, and able to stand for extended periods

For more details, please scroll down & see the details.

IHG Hotels & Resorts