Expericence:-

o   Should have atlest 2 year knowledge in Brazilian Cuisine , CHAURRASCARIA Concept .

o   Should have experience in Latin American food

o   Production, quality control and presentation of the

o   Restaurant and banquet menus..

• Develops and manages the production of food orders in the kitchen, keeping in budget and controlling food cost.

  
  

• Ensures the safety and security of employees and customers.

  
  

• Implement programs and processes to control and reduce loss time injuries.

  
  

• Review staffing levels to maintain budgeted levels of employment.  Delegate authority and assign responsibilities.

  
  

• Developing staff skills /training.

  
  

• Preparation of mass food production, garnishes and overall presentation of product for guest satisfaction.

  
  

• Reviews banquet and food outlet activities and promotions with the /Exec. Chef /Director of Food and Beverage.

  
  

• Meets with departmental managers as necessary.

  
  

SECURITY, SAFETY AND HEALTH

·         Ensures that all potential and real hazards are reported appropriately immediately.

·         Fully understands the hotel’s fire and emergency procedures.

·         Follows emergency procedures.

·         Works in a safe manner that does not harm or injure self or others.

·         Anticipates possible and probable hazards and conditions and notifies his/her Superior.

Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct.