Oversee the day-to-day operations of the Garde manger Department to ensure guest satisfaction in all Venues and all Banquet functions in the hotel.
Assist the Executive Chef in recruiting, managing, supporting and training of our Culinary Leaders and Colleagues.
Responsible for Culinary scheduling and forecasting to achieve budgeted labor cost results.
Liaise on all events with Food and Beverage Managers (Banquets, Venues, and Stewarding) and Conference Service Managers.
Guide the Culinary Team to prepare food according to standardized recipes and specifications to maintain consistency and ensure all Sofitel quality standards and food cost standards are met.
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