A Head Chef who will oversee the daily operations of the hotel kitchen. This may include training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product.
Duties and Responsibilities:
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Ensuring promptness, freshness and quality of dishes.
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Coordinating cooks' tasks.
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Implementing hygiene policies and examining equipment for cleanliness.
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Designing new recipes, planning menus and selecting plate presentation.
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Reviewing staffing levels to meet service, operational and financial objectives.
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Order stock from the Stores.
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Setting and monitoring performance standards for staff.
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Obtaining feedback on food and service quality, and handling customer problems and complaints
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Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
Requirements:
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Work Experience: At least 5 years in a similar position
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Academic Qualifications: BS degree in Culinary science or related certificate is preferred.
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Computer Knowledge: Basic
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Languages: English or Greek
