MAIN FUNCTIONS:

Create menus in order to respect the hours of service, variety, quality and the balance of each meal.
Produce daily meals, catering services and special events.
Plan out thematic menus and promotions.
Assure the respect of the proposed menus (daily meals, sides, soup, desserts, etc.).
Respect hygiene rules and sanitation.
Health and safety implications concerning the work environment and food.
Inventory management.
Responsible for the cooking crew, act as a leader.
Considerable experience in hotel, banquet and catering field: an advantage.

SKILLS DESCRIPTION:

• Excellent service and human touch with client
• Leadership
• Autonomy
• Creative
• Resourceful
  Years of experience related to the job offer: Minimum 5 years

Please refer the Job description for details