October 18, 2019
Muthoot Centre - Level 2
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
An Executive Housekeeper is responsible for overseeing all housekeeping operations to deliver an excellent Guest and Member experience while evaluating guest satisfaction and setting department targets and objectives.
A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.
A Storekeeper will manage the goods and deliveries moving in and out of the hotel and will ensure that these deliveries reach the appropriate destinations and logged according to the company's purchasing and procurement standards.