Responsibilities
- Lead and oversee kitchen staff operations
- Ensure food preparation and kitchen services meet quality benchmarks
- Support the Culinary Director and Executive Sous Chef with daily operations
- Achieve established departmental goals and performance metrics
- Enhance guest experience through consistent service excellence
- Safeguard all property and equipment at the Clark location
- Perform responsibilities professionally, safely, and efficiently
- Follow established protocols and guidelines at the Clark property
- Maintain superior service standards across all kitchen functions
Work Arrangement
On-site — Clark
Responsibilities
- Supervise the work of a team of kitchen personnel
- Maintain high standards of food preparation and service in the kitchens
- Provide operational support to the Director of Culinary and Executive Sous Chef
- Meet all divisional targets and objectives
- Maximize guest satisfaction
- Protect all assets of SWISSOTEL Clark
- Conduct duties in a courteous, safe and efficient manner
- Adhere to SWISSOTEL Clark policies and procedures
- Ensure the highest level of service is well maintained
