in absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee,
To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
To assist in ensuring that each outlet is managed by a Management Team (Chef de Cuisine) who are totally accountable for their profitability
To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as an independent profit center
To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan