Employer Active
•Manage daily operations in the kitchen by executing the menu. Overseeing CDPs and station chefs; including sanitation requirements and maintenance of kitchen equipment
•Maintain relationships with suppliers mainly on stocks level, seasonal resources, etc.
•Oversee food preparation by commis (line cooks) and kitchen porters
•Manage hiring and kitchen staff per shift
•Plan menus with the sous chef and pastry chef
Full Time
Chefs / F&B / Housekeeping / Front Desk