Duties & Responsibilities: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 ChefsMaximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchenAssures adherence to Radisson standards of food quality, preparation, recipes, and presentationAssures adequate supplies for all stations and communicated immediately to their direct manager when this is not possibleAssures proper safety, hygiene, and sanitation practices are followedEnsures readiness and compliance in case of last-minute changes to reservationsEnsures that prices and portions are offered in accordance with food and beverage profit objectivesRequirements:Certificate/Diploma in Culinary Arts or related field.1–2 years of experience in hotel or restaurant pastry section.Understanding of hygiene and food safety standards.Ability to work in a fast-paced kitchen environment.
