The Hyde Hotel

Under the direction of the General Manager, and within the limits of the hotel’s policies and procedures, to supervise and control all catering outlets including conferencing in the hotel to the required standards, within agreed budgetary limits, timeframes and parameters…

To be a Leader in the Kitchen that employees can follow and look up to Generating revenue and cutting costs Making sure that all orders are within the budget Creating new menu’s and different recipes Ensure smooth running of service…