Reporting to the Director of Food and Beverage/ Assistant Food and Beverage Manager, the incumbent will be responsible for producing an outstanding guest experience within the Banqueting concepts by managing a service team in cooperation with the culinary team. The Banquet Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.
Reporting to Chef De Cuisine , Chef de Partie main function will be. Organise kitchen operations and prepare and serve a range of dishes, Establish and maintain effective employee working relationship, whilst supervising junior members of the Kitchen Brigade, Familiarity with property safety, first aid and fire and emergency procedures is demonstrated, and equipment is operated safely and sensibly. Ensure HACCP is implemented and practiced.
Desired Skills & Qualifications
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