Job Description

Works on all food production in the kitchen/area of responsibility as designated by their direct manager and manages shifts where required by the Chef de Partie/ Sous Chefs
Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
Assures adherence to Radisson Blu standards of food quality, preparation, recipes, and presentation
Assures adequate supplies for all stations and communicated immediately to their direct manager when this is not possible
Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service
Assures proper safety, hygiene, and sanitation practices are followed

Why Join Radisson Hotel Group?

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