The ideal candidate must have relevant experience with Portuguese Cuisine in a luxury environment and speak Portuguese.

Responsibilities:

·         To co-ordinate functions and activities with other Food & Beverage departments

·         To handle payroll and holiday organisation

·         To assist the Executive Chef in quality levels of production and presentation

·         To work actively in cost control and implementing standards

·         To assist in colleague related matters

·         To carry out departmental training, where necessary

·         To deputise the Executive Chef in his absence

·         To control all aspects of food outlets in the Executive Chefs absence

·         To be actively involved in Health & Hygiene matters

·         To promote quality throughout the hotel in all areas of food

·         To ensure that room service is of the best in quality, temperature and service

·         To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well-balanced cuisine

·         To carry out daily work to exceed guest expectations

·         To ensure the smooth running of the day to day operations in the kitchen

·         To strive to deliver the highest quality of food and service

·         To adhere to all legal requirements, regulations and guidelines

·         To carry out annual appraisals of all team members

·         To conduct departmental orientation for all new team members