Career Opportunities

Responsibility

1. Plan, organize and direct the all aspects of food preparation, staffing, hygiene and cleanliness, menu planning and recipes, training Colleagues on food knowledge.
2. Communicates with EAM charge of RB&E on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives.
3. Follow up instructions given by GM and reports back any observations. 
4. Strongly involved in menu planning, and recommending new dishes. Gives instructions in all outlets concerned for both kitchen and service side (with help of outlet Managers)
5. Recommends to Executive Chef Changes in kitchen equipment and structure and transmits any recommendation from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year.
6. Supervise production of all kitchen items, ensure production and consistent quality, within the limits of established policies, procedure of F/B recipes, oversee and direct all aspects of kitchen operation, delegate work to his subordinates, organize his work efficiently.
7. Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
8. Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
9. Make sure all questions are well taken care of and personally check guest satisfaction of all questions
10.Carry out any other reasonable duties and responsibilities as assigned.
 

Qualifications

1.Ideally with a secondary diploma or professional cooking school degree in Culinary/Hospitality.
2.Selected disciplines of culinary profession.
3.Minimum 5 years experiences as western food cook; hotel experience is preferred but not required