CHEF

Sous Chef, VIP Food & Beverage

• Work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.
• Train, monitor and supervise employees to ensure quality of food products.
• Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
• Read and employ math skills for the following recipes. 
• Process requisitions for supplies. 
• Report any equipment in need of repair to chef and engineering for service.