The Hotel Manager is responsible for all aspects of operations, to day-to-day staff management and guests. Provides leadership and strategic planning to all departments in support of the service culture, maximized operations and guest satisfaction. Responsible
As a Chef de Partie, you are responsibly supporting the Head and Sous Chef delivering consistently high-quality food. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes
Sous Chef is responsible for assisting the Head Chef with overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting
Consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour in outstanding guest satisfaction. In charge of the smooth running of the kitchen and manage areas of stock, wastage control and hygiene practices.