Zarządzanie kuchnią główną, restauracyjną i bankietową.Prowadzenie rekrutacji, rozliczanie czasu pracy, tworzenie menu, ofert okolicznościowych, menu bankietowego.Przygotowywanie planów budżetowych, nadzór na jakością wydawanych posiłków, zarządzanie zespołem od 14-30 osób,.

Managing and supervising food production within the hotel’s kitchen facilities and providing guests with high quality meals.Actively managing the department and the team to provide guests with friendly and efficient service that maximises satisfaction and increases profitability.Ensures proper staffing and adequate supplies for all stationsOversees the seasonings, portions, and appearance of food service in the operation.

Developing and monitoring the department’s budget and acting to maintain it under control.Developing the hotel’s food offer and ensuring it remains in line with market trends and desires. Managing and supervising food production within the hotel’s kitchen facilities and providing guests with high quality meals.Actively managing the department and the team to provide guests with friendly and efficient service that maximises satisfaction and increases profitability.Remaining up to date with the industry in order to keep track of the latest trends and developments in the industry.Providing efficient, prompt, courteous, trouble-free and proactive service to customers and colleagues, hence maximizing guest satisfaction.Performing all activities in ways that are consistent with the Responsible Business principles of operation.Ensures proper staff and adequate supplies for all stations.

Managing and supervising food production within the hotel’s kitchen facilities and providing guests with high quality meals.Actively managing the department and the team to provide guests with friendly and efficient service that maximises satisfaction and increases profitability.Ensures proper staffing and adequate supplies for all stationsOversees the seasonings, portions, and appearance of food service in the operation.

Developing and monitoring the department’s budget and acting to maintain it under control.Developing the hotel’s food offer and ensuring it remains in line with market trends and desires. Managing and supervising food production within the hotel’s kitchen facilities and providing guests with high quality meals.Actively managing the department and the team to provide guests with friendly and efficient service that maximises satisfaction and increases profitability.Remaining up to date with the industry in order to keep track of the latest trends and developments in the industry.Providing efficient, prompt, courteous, trouble-free and proactive service to customers and colleagues, hence maximizing guest satisfaction.Performing all activities in ways that are consistent with the Responsible Business principles of operation.Ensures proper staff and adequate supplies for all stations.

Developing and monitoring the department’s budget and acting to maintain it under control.Developing the hotel’s food offer and ensuring it remains in line with market trends and desires. Managing and supervising food production within the hotel’s kitchen facilities and providing guests with high quality meals.Actively managing the department and the team to provide guests with friendly and efficient service that maximises satisfaction and increases profitability.Remaining up to date with the industry in order to keep track of the latest trends and developments in the industry.Providing efficient, prompt, courteous, trouble-free and proactive service to customers and colleagues, hence maximizing guest satisfaction.Performing all activities in ways that are consistent with the Responsible Business principles of operation.Ensures proper staff and adequate supplies for all stations.

Ensures the highest food quality appropriate to the market by assisting the Executive Chef in all areas of kitchen operationsAdheres to the Rezidor standards of food quality, preparation, recipes, and presentationEnsures proper staffing and adequate supplies for all stationsOversees the seasonings, portions, and appearance of food service in the operationAssists in budgetary and payroll expense control as requiredWorks closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintainedAssures proper safety, hygiene, and sanitation practices are followedAssists Executive Chef in checking and ordering fresh products and dry storage items required by kitchen

Coordinate all aspects of the daily operation of the assigned area to ensure that the highest quality and consistency of food preparation, presentation, and hygiene is achieved in all offerings served to guests at all times.Follows all food safety/HACCP regulations and procedures related to the storage and preparation of food at all times, supervising and observing that all direct report team members do the same at all times

Utilises leadership skills and motivation to maximise team member productivity and satisfaction.Coordinate all aspects of the daily operation of the assigned area to ensure that the highest quality and consistency of food preparation, presentation, and hygiene is achieved in all offerings served to guests at all times.Follows all food safety/HACCP regulations and procedures related to the storage and preparation of food at all times, supervising and observing that all direct report team members do the same at all times

Consistency in the preparation of all food items according to hotel recipes and standardsall required items are ordered through Adaco on a daily basisConduct daily shift briefings to Kitchen Colleagues in absence of the Sous Chef*Ensure all Kitchen Colleagues are aware of standards and expectations*Create weekly schedule based on the Forecasted Covers for the weekLiaise with the Outlet Chef to keep open lines of communication regarding guest feedbackAccountable for the cleanliness and maintenance of all equipment, counter tops, and shelves, entering work orders for any area and equipment in need of repairMaintain proper rotation of product in all chillers to minimize wastage/spoilageDemonstrate professional conduct with all Colleagues, with the ability to remain calm in stressful situations.Acts as a liaison with other departments (eg. Banquets, Stewarding), and is responsible for timing and communication with those departmentsAssist the Sous Chef to update Recipe Standards and develop new menus and conceptsHave full knowledge of all menu items, daily features and promotions Ensure the cleanliness and maintenance of all work areas, utensils, and equipmentFollow kitchen policies, procedures and service standardsFollow all safety and sanitation policies when handling food and beverageParticipate in the recruitment of Colleagues for this kitchenTrain and develop department Colleagues, setting them up for successConduct Performance Reviews and performance manage colleagues as appropriateEnsure a safe environment for all Colleagues and guests by upholding the Safety rules provided by The Fairmont Banff Springs and the Culinary Department

cold kitchen