Hospitality Management
Develop and deliver a menu which meets organisational standards and financial targets
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Manage a team to prepare, cook and present food to organisational standards
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Keep up to date with current industry and food trends
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Participate in the design, implementation and monitoring of a kitchen food safety management system
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Develop and evolve dishes and recipes showing innovation and creativity
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Develop and deliver a menu which meets organisational standards and financial targets
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Manage the presentation and portion size of dishes in accordance with organisational standards
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Manage the supply of uniforms and housekeeping of staff areas
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Contribute to the strategic goals of the organisation’s leadership team
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Manage room availability to maximise revenue potential
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