- Responsible for overseeing all aspects of the kitchen and ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees.
- To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens.
- Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
- Ensuring that good kitchen practices are maintained by example and by instruction.
- Planning, allocating and evaluating work carried out by teams, individuals and self.
- Developing extensive knowledge of all Resort facilities and services and surrounding areas - Follow HACCP guidelines and ensure that employee comply with HACCP guidelines.
- Consistency monitors performance against guest critique to achieve a minimum group norm for both Customer Satisfaction and Food Quality.
- Ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel's specification vetrinabakeca

📌 Executive Chef (Bardi)
🏢 hosco_abroad
📍 Bardi