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Exhibits creative and decorating talents by personally preparing food items. Works to continually improve guest satisfaction while maintaining the operating budget. Ensures sanitation and food standards are achieved.
Job Responsibility:
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Assists in menu development for cold items
Manages all cold food preparation areas including banquets, room service, restaurant, employee cafeteria and lounges
Demonstrates knowledge of food safety and sanitation standards
Recognizes superior quality products, presentations and flavor
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Checks the quality of raw and cooked food products to ensure that standards are met
Assists in determining how food should be presented and creates decorative food displays
Encourages and builds mutual trust, respect, and cooperation among team members
Serves as a role model to demonstrate appropriate behaviors
Supervises and coordinates activities of cooks and workers engaged in food preparation
Meets goals including performance goals, budget goals, team goals, etc.
Plans, prioritizes, organizes, and accomplishes work
Maintains sanitation levels, food quality, and guest satisfaction
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems
Attends and participates in all pertinent meetings
Requirements:
High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area