Managing the kitchen of a 446 rooms all inclusive hotel with 73 employees under my supervision. Overseeing kitchen operations ( 4 restaurants and banqueting area). Interacting with guests to obtain feedback on product quality and service levels. Responding to and handling guest problems and complaints. Coaching and counselling employees. Recruiting and selecting a suitable culinary team. Identifying strengths and weaknesses and provide timely feedback to employees. Supervising Higiene and food handling. Organising staff schedule. Ensuring compliance with annual budget. Responsible for the supervision of all stewards.
