Job Descriptions

What you will be doing: - To oversee the kitchen and stewarding operations of the Hotel - European technical culinary training required - To be entrepreneurial and to think beyond the boundaries is expected and not requested - To provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction - To take the time to get to know the hotel guests, and to be committed to service excellence - Train and develop the kitchen and stewarding team in the departmental operating standards - Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs - To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities Your experience and skills include: - Previous experience in a similar leadership role is an asset - Strong interpersonal and problem-solving abilities and the ability to lead by example

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