Career Opportunities

Responsibility

• Control and analyzes, on an on-going basis, the following:

           a)Quality levels of production and presentation including employee cafeteria
           b)Guest satisfaction
           c)Merchandising and marketing
           d)Operating/payroll/food cost
           e)Cleanliness, sanitation, hygiene

• Ensure optimum performance in all of the above areas.
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establish and maintain effective employee relations and inter-departmental working relationships.
• Conduct, under the guidance of the Director of Restaurant, Bar & Events, such functions as interviewing, hiring, staff orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity.  Consult with Restaurant, Bar & Events Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Develop formal training plans and conduct on-the-job training sessions for kitchen employees.
• Work with the Purchasing Manager in determining the minimum and maximum food par stocks.  Ensure the completion of the market lists in accordance with MPHG quality and quantity standards.  Inspect all perishable food items received for quality.
  Attend and contribute to weekly Restaurant, Bar & Events departmental meeting.
• Responsible for the preparation of menus and participate in the pricing policy in consultation with the Director of Restaurant, Bar & Events, and Restaurant Manager, by taking into consideration of the following:

           a)Local requirement
           b)Market need
           c)Competition
           d)Trend
           e)Recipes
           f)Potential cost
           g)Availability of Restaurant, Bar & Events
              producth)Merchandising and promotion

• Keep an up-to-date standard receipt file for all food items to include:

           a)Sales history
           b)Sales mix
           c)Actual cost
           d)Potential cost
           e)Par stock
           f)Production time

• Perform related duties and special project as assigned.

Qualifications

• Secondary school.
• Catering school certificate is an advantage.
• Minimum 12 years of experience.