Assist the Kitchen Management Team with the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled
This is a key role within the food and beverage division. You will be responsible for the day to day running of the Pastry Kitchen working along side the Main, Pullman & Banquet Kitchens. You will report directly into the Sous & Executive Chef.
Pastry and Desserts preparation, HACCP, Degree or Certification in Cullinary arts, Minimum 2/3 years experience