Organize manning schedule for Kitchen with regard to productivity, cost and to daily forecast.
Ensure all employees operate according to standard policy and procedure and hotel rules and regulations.
Ensure safety and hygiene training with all employees in the department. Monitor welfare and morale of employees.
Maintain discipline with all kitchen team members and follow hotel policy and procedure in all employee related maters.
Liaise with Human Resources department to update all employee file information.
Abide by all rules, regulations, policies and procedures of the hotel. Ensure that all employees report for duty in each outlet with correct uniform.
Ensure that each outlet operated food cost at an acceptable cost level. Monitor all cost and take corrective action when required.
Supervise and monitor consistency of food standards in each restaurant and banquet outlet taking corrective action when required, with particular attention to:
Mandarin Oriental, Lago di Como’s Head Pastry Chef is in charge of the daily Pastry operations with regards to all the resort’s departments and guarantees that a high level of service, aligned with the brand standards, is always met and exceeded.
Mandarin Oriental, Lago di Como’s Pastry Demi Chef de Partie is in charge of supporting and cooperating with the Pastry Chef de Partie in ensuring both the correct functioning of the kitchen and that all Pastry preparations comply with the resort ...
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