"• Carries out and coordinates the organisation, preparation, production, presentation and assures the high standard of culinary services offered to guests
• Makes suggestions for improvement
• Manages all kitchen personnel and adapts management practices to the brand culture: working methods, communications, recruitment etc
• Is responsible for food hygiene, safety and quality in the hotel
• Adopts appropriate Ibis service-oriented behaviours and attitudes, focussing on the brand's guiding principles of Simplicity, Quality, Sociability & Interactivity"
Skills Level of Education Bachelor / Licence Areas of study Cooking Professional experiences 3 years Languages essential English, Arab Essential requirements