John William Bell Email and Phone Number

-Coordinates and oversees all activities of Banquet Kitchen, Pastry Kitchen, Restaurants and all Food service outlets.-Responsible for maintaining food and labor cost within budget-Responsible for all culinary hiring, training, coaching and discipline.-Represents the Executive chef in his absence-Administers and ensure adherence to hotel and department guideline, policies and procedures

-Work with Executive Chef and Banquet/Catering/Restaurant Managers to develop/create new and imaginative desserts and pastries which will enhance the image of the Hotels culinary reputation-Order necessary bulk ingredients to provide for estimated demand. Ensures that sufficient quantities of various ingredients are available to produce high quality, finished products at the time they are needed-Receive and inspect all bulk ingredients, ensuring that all products received are fresh and of the quality/grade ordered-Review all Banquet Event Orders and F&B forecasts to obtain information necessary to estimate demand-Combine raw ingredients according to established standardized recipes, to produce; baked products for inclusion in various desserts, pies, pastries and specialty confections-Use various fruits, candies, sauces and confectionery products to decorate baked items thereby producing desserts and pastries, pies and confections which are unique and unusual