• 5 years of progressive experience in a hotel/resort food or banquet settings.
• At least two years of college with a Bachelors degree preferred in a culinary related field.
• Knowledge of food trends and traditions, both in the camping and general food service industry
• Experience in the process of creating and implementing new concepts in a food service environment.
• Supervisory experience, with demonstrated management ability that promotes trust through character and competency.
• Knowledge of and proven ability to comply with health department codes.
• Possesses well developed leadership skills, with the ability to motivate, teach, and nurture staff.
• Excellent people service and interpersonal skills, with the proven ability to provide excellent service
• Composure in stressful, high-pressure situations.
• A self-starter.
• Regular, timely attendance.
• A grade manager should be proficient with simmering, frying, roasting, curing, drying and poaching.
• He or she should have thorough knowledge of culinary techniques and the restaurant's menu.
• Should be able to apply proper seasoning to the cold food.
• He is expected to have excellent knife skills and should be an expert in dicing, carving and chopping.
• He or she is to prepare all the components of cold appetizers, ranging from salads to cheese plates, terrines, antipasto course and present them wonderfully.
• He inspects the vegetables for their freshness and quality and also the quality of other ingredients like cheeses, meats, etc.
• He or she will have to prepare their own inventory list for their station and are also responsible for selection of items on the salad, cheese or cold meats menu.
• They ought to work in coordination with other line chefs, so that salad entrée and meat entrée arrive the table at the same time.
• This chef is expected to clear the station at night before leaving and store all the leftovers properly.
• Is expected to use his or her creativity and come up with innovative cold foods from leftovers.
• He should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall culinary knowledge is required.
Apply Online
• At least two years of college with a Bachelors degree preferred in a culinary related field.
• Knowledge of food trends and traditions, both in the camping and general food service industry
• Experience in the process of creating and implementing new concepts in a food service environment.
• Supervisory experience, with demonstrated management ability that promotes trust through character and competency.
• Knowledge of and proven ability to comply with health department codes.
• Possesses well developed leadership skills, with the ability to motivate, teach, and nurture staff.
• Excellent people service and interpersonal skills, with the proven ability to provide excellent service
• Composure in stressful, high-pressure situations.
• A self-starter.
• Regular, timely attendance.
• A grade manager should be proficient with simmering, frying, roasting, curing, drying and poaching.
• He or she should have thorough knowledge of culinary techniques and the restaurant's menu.
• Should be able to apply proper seasoning to the cold food.
• He is expected to have excellent knife skills and should be an expert in dicing, carving and chopping.
• He or she is to prepare all the components of cold appetizers, ranging from salads to cheese plates, terrines, antipasto course and present them wonderfully.
• He inspects the vegetables for their freshness and quality and also the quality of other ingredients like cheeses, meats, etc.
• He or she will have to prepare their own inventory list for their station and are also responsible for selection of items on the salad, cheese or cold meats menu.
• They ought to work in coordination with other line chefs, so that salad entrée and meat entrée arrive the table at the same time.
• This chef is expected to clear the station at night before leaving and store all the leftovers properly.
• Is expected to use his or her creativity and come up with innovative cold foods from leftovers.
• He should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall culinary knowledge is required.
Apply Online
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