• To ensure that culinary standards in all outlets of the Food and Beverage department are met at all times as determined by the F&B standards and policies
• To achieve daily tasks required by the operation and guidelines given by the Executive Chef
• To guide, motivate, train and manage cooks A’, B’ and C’, trainees and stewarding staff in order to exceed guest expectations
• Comply with all Health and Safety rules and regulations
• Follow the Grooming Policy, maintain a high standard of personal hygiene and ensure that this is followed and adhered by all team members
• Ensure that duties are carried in an honest and ethical way by abiding the Hotels’ rules and regulations and the Cyprus Law
• Perform any other relevant duties assigned by the Executive Chef