Supervising set up staff, stewarding (including Compass Grille, Harry's and Baquets) temp help and the cleanin gof kitchen's and banquet function space. Assist with ordering Linen, Paper and Chemicals.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
