Sous Chef- Club Lounge

**Job Summary** The Chef de Partie - Club Lounge is responsible for preparing, supervising, and presenting high-quality food items for the Club Lounge, ensuring exceptional culinary experiences for premium guests. This role supports the Chef De Cuisine by overseeing daily operations in the lounge kitchen, maintaining high standards of hygiene, consistency,...

A Club Lounge Supervisor assist the Club Lounge Manager to manage the day-to-day operations of a club lounge, ensuring smooth service and a positive guest experience. They also assist to lead, motivate, and train staff, while also managing catering, cleaning, and other operational aspects to maintain a high standard of service and hygiene. Additionally,...

Job descriptionTo take charge in the Head Chef's absenceLiable for controlling a restaurant's daily kitchen operations.They are responsible for hiring and training kitchen staff in accordance with company policiesInteracting with customers to address issues or find solutions, and arranging work schedules for kitchen staffMake sure that each dish's portion,...

Responsible for the satisfaction of Club Lounge Guests throughout their stay at the hotel by ensuring that enquiries receive responses and advice and information are delivered when requested. Deliver the highest quality and brand service standards to consistently meet and exceed Guest and VIP expectations.Greet and welcome guests.Provide exceptional services...

Under responsibilities of Chef de Cuisine / Sous Chef - Responsible and coordinates the production and the distribution defined by the Chef - Service, decoration and supervision of the restocking of the cold and hot buffets - Ensure the set up of buffets in the conditions required by schedules, presentation, taste and temperature - Supervises and motivates...

Under responsibilities of Chef de Cuisine / Sous Chef - Responsible and coordinates the production and the distribution defined by the Chef - Service, decoration and supervision of the restocking of the cold and hot buffets - Ensure the set up of buffets in the conditions required by schedules, presentation, taste and temperature - Supervises and motivates...

To assist the Executive Chef/Executive Sous Chef in all matters concerning the kitchen. In the absence of the Executive Chef/Senior Sous Chef, he is fully in charge of the kitchen supervising the staff and ensures the quality, consistency, presentation, portion size and proper food handling. Keeps the Executive Chef/Senior Sous Chef informed in all matters...

The objective of the Sous Chef/ Junior Sous Chef is to work together with and under the guidance of the Executive Chef. He/she will be in charge of leading and guiding the kitchen team, to effectively serve the demands of the restaurant. This individual will be managing a crew of at least 20 employees. The Sous Chef/ Junior Sous Chef is required to: To lead...

Traders cater to savvy, passionate travelers who appreciate smart functionality and getting things done. Guests enjoy a blend of thoughtful simplicity with the warmth of Asian hospitality. No matter the purpose of the trip - work, rest, or play, each Traders offers a thoughtfully designed environment enabling guests to be focused on what really...

Under responsibilities of Chef de Cuisine / Sous Chef - Responsible and coordinates the production and the distribution defined by the Chef - Service, decoration and supervision of the restocking of the cold and hot buffets - Ensure the set up of buffets in the conditions required by schedules, presentation, taste and temperature - Supervises and motivates...