宴会厨房厨师长 Banquet Chef de Cuisine

Job Overview:
To assist the Executive Chef and Executive SousChefs in the daily operation of the Banquet Kitchen. The Chef de Cuisinerequires good leadership qualities, organizational and administrative talent,and is fully responsible for outlet operation
1.Toassist colleagues, in supporting culinary teams, if required, to enhance teamspirit, develop credibility, respect, openness and trust.
2.Toactively participate in the training, development the culinary colleagues,according to the monthly training plan, Gallop Score “commentcards”, hygiene reports and any other highlighted areas for finetuning/development that would benefit the team and guests.
3.Attendsmeetings and briefings as instructed by the Banquet Chef, Executive Sous Chef,Executive Chef and clearly and concisely disseminates relevant information torelated teams, in a timely manner.
4.Toliaise with the Stewarding Manager in order to ensure high standards ofcleanliness are maintained in all areas of the kitchen, such as machinery,small Kitchen equipment, floors and fridges.