Oversight and execution of culinary operations to deliver quality cuisine and create a superb dining experience, thereby ensuring guest satisfaction
      Manage and train large culinary staff to ensure performance standards are met on a consistent basis
        Culinary school degree required from an accredited culinary or hotel school
        Minimum of five years' experience as a Sous Chef in an upscale hotel, resort, cruise ship or convention banqueting service
        Enforce HACCP procedures for sanitation and cleanliness
        Email Address: stravels2015@gmail.com

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