About the roleIn your new role you will be responsible for managing and training the kitchen brigade to deliver great food to all guests.
You will be required to assist the Executive Chef and Senior Sous Chef in managing multiple outlets whilst maintaining cost controls in line with the hotel budget.
You will be passionate about food, hands-on, work hard to achieve high quality products and services in all outlets.
Duties/responsibilities
Manage food cost controls to contribute to food and beverage revenue
Ensure all food production is in line with food and company standards
Contribute to menu creation
Experience in cooking and preparing Indian Cuisine preferred
Assist the Executive Chef and Senior Sous Chef to lead, train and inspire the kitchen brigade effectively to ensure a well organised and motivated team
Ensure the consistent delivery of quality, well-presented food to our guest
Versatile, be able to work in different area of productions and ensure high quality customer service standards
Strong experience in banquets is essential
Demonstrate a working understanding of food, hygiene and safety principles, ensuring compliance at all times
Support training, assessment and coaching of the kitchen brigade Benefits Great employee discount on food & beverage at all Stamford Hotels & Resorts
Dry cleaning for uniform
Free duty meals
Free parking
Learning and development opportunities How to apply
If you are interested in applying for the above position, please forward your application (covering letter and CV) via the link below.
Please note we will ONLY be contacting candidates who are successful for an interview.
The successful applicant must hold or be willing to obtain a National Police Clearance.
Stamford Hotels and Resorts is an Equal Opportunity Employer.
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