Key Responsibilities Maintain a comprehensive knowledge of hotel facilities and local information to provide guests with accurate, helpful assistance at all times. Execute all tasks efficiently and punctually, ensuring all actions align with established company policies to meet departmental objectives. Handle all food, beverage, and operating equipment with extreme care to minimize wastage and red

OVERALL OBJECTIVE The job of Sous Chef is executed satisfactorily when: Standard recipes are developed and written. Dishes and products are developed. Ensure that outstanding culinary technical skills are maintained. Effective employee working relationships are established and maintained. Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and change

Key Responsibilities Under the supervision of the Departmental Trainer and Training Manager, the intern shall learn to: Support the Revenue & Reservations Manager and the Reservation Agents in their day-to-day activities and to assist them in achieving their personal and team objectives. Determine and implement the procedures and standards of an effective filing system. Maintain an up-to-date oper