With origins in Group Catair in 1996, and founded by its Co-CEO’s Olivier Sadran and Jonathan Stent-Torriani in Toulouse (France), Newrest is today a global leader in multi-sector catering. With 2014 revenues under management of almost 1,386.6 Billion Euros and more than 28,000 employees world-wide, Newrest is present in 49 countries. Newrest is the on...
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Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
Assist in training within your department and to attend training sessions when requested in line with hotel requirements
Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
SOPs for all dishes are implemented with the aid of a Chef de Partie.
Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef
Attend all relevant meetings
Be responsible for stocks and control of wastage, in according to company standards.
Assist in maintaining and improving upon budgeted food cost
Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
Always maintain a high standard of personal appearance and hygiene.
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