Under the general guidance of the General Manager provides the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximize guest satisfaction and food profitability. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and the Radisson Hotel Group’s corporate guidelines, and service concepts.

 Tasks and responsibilities:

 Manages all activities in the kitchen, including production, stewarding and management of food production staff

• Creation and maintenance of a Menu, which is adapted to the needs of the guests and will lead to guest satisfaction, includes Banqueting, Restaurant, Bar and Room Service
• Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
• Assures adherence to Radisson standards of food quality, preparation, recipes, and presentation
• Assures proper staffing and adequate supplies for all stations
• Monitors and facilitates communication between kitchen production and service staff
• Co-ordinates operation of kitchen with other food and beverage departments
• Together with Food and Beverage Service Manager, and Director of Sales & Marketing, makes suggestions for sales promotions with food and beverage and to increase sales 
• Ensures readiness and compliance in case of last-minute changes to reservations
•  Recruitment and training of the kitchen staff
• Assures that proper safety, hygiene, and sanitation practices are followed (HACCP)
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives (Maintains cost of sales)

Requirements:

•  3-4 years’ experience in a similar position essential
• Experience in 4 / 5 star Hotel essential
• Good co-operation skills, direct and trustworthy
• Utilizes leadership and managerial skills to motivate staff and maximize employee productivity and satisfaction

• Challenges employees to achieve optimum quality while minimizing cost
• Natural Yes I Can! attitude towards guest and colleagues
• Good level of English both written and oral
• Able to work under pressure
• Must have a hands-on approach and eye for detail

Able to coach and train his / her staff effectively

Applications via Harri.com will only be considered. 

Under the general guidance of the General Manager provides the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximize guest satisfaction and food profitability. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and the Radisson Hotel Group’s corporate guidelines, and service concepts.

 Tasks and responsibilities:

 Manages all activities in the kitchen, including production, stewarding and management of food production staff

• Creation and maintenance of a Menu, which is adapted to the needs of the guests and will lead to guest satisfaction, includes Banqueting, Restaurant, Bar and Room Service
• Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
• Assures adherence to Radisson standards of food quality, preparation, recipes, and presentation
• Assures proper staffing and adequate supplies for all stations
• Monitors and facilitates communication between kitchen production and service staff
• Co-ordinates operation of kitchen with other food and beverage departments
• Together with Food and Beverage Service Manager, and Director of Sales & Marketing, makes suggestions for sales promotions with food and beverage and to increase sales 
• Ensures readiness and compliance in case of last-minute changes to reservations
•  Recruitment and training of the kitchen staff
• Assures that proper safety, hygiene, and sanitation practices are followed (HACCP)
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives (Maintains cost of sales)

Requirements:

•  3-4 years’ experience in a similar position essential
• Experience in 4 / 5 star Hotel essential
• Good co-operation skills, direct and trustworthy
• Utilizes leadership and managerial skills to motivate staff and maximize employee productivity and satisfaction

• Challenges employees to achieve optimum quality while minimizing cost
• Natural Yes I Can! attitude towards guest and colleagues
• Good level of English both written and oral
• Able to work under pressure
• Must have a hands-on approach and eye for detail

Able to coach and train his / her staff effectively

Applications via Harri.com will only be considered.