| Job Location | Morocco |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Other Business Support Services |
| Functional Area | Not Mentioned |
Being able to run every shift in the kitchen every day.Be able to assist in the creation and preparation of new menus and specialties.Be able to verify and complete the implementation of each position.Be able to compete with requests, obtain signatures and submit them to the purchasing department.Be able to communicate with the Sous-Chef and the Executive Chef about menus, problem situations and gaps.Be able to work closely with the standard recipe and presentations of the dishes, in order to maintain the standards of quality of production and presentation.Be able to maintain good working relationships with other departments of the hotel, responding to needs when necessary.Be able to store items correctly at the end of each shift.Be able to carry out all Four Seasons standards in a professional manner by encouraging employees to follow and apply them.Be able to deal with any emergency situation, in terms of security, within the hotel.
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