Head Chef

Responsible for managing food production and quality control for all meat, fish, fowl, and other food items prepared in the cold kitchen. In charge of creating exceptional cuisine for the cold kitchen section of the banquet menu as well as for other food and beverage outlets.  Take care of all physical aspects of cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of the work area. creating decorative elements of buffet presentation like ice carving and edible centerpieces.