Company Description
NH Hotels offers comforting familiarity based on three main pillars value for money, the best location, and service with a human touch making stays always a pleasure, time after time.
Job Description
- With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
- Support the development of Restaurant concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
- Adhere to NH food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the NH presentation guidelines.
- Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
- Maintain outlet safety at all times.
- Take responsibility for asset management of all outlet property and facilities.
- Participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
- Promote positive inter-departmental relations through candid communication and cooperation.
Qualifications
- Leadership experience within a professional kitchen environment
- Demonstrated experience with dietary requirements and creating menus to suit those needs
- Strong knowledge of food hygiene, HACCP management, and compliance with local health and safety regulations
- Excellent communication and leadership skills
- Creative culinary mind, up to date on local and international food trends
- Ability to work closely with suppliers to source the best quality products
- High levels of organization and time management skills
- At least 3-5 years of industry and culinary management experience
- Previous experience training team members
- Excellent knowledge of quality food operations.
- Passion for leadership and teamwork.
- Eye for detail to achieve operational excellence.
- Excellent guest service skills.
