QUALIFICATIONS AND JOB DESCRIPTION
Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
Plan in conjunction with the Executive Chef and Venue Managers activities, promotions, menu implementations according to the annual marketing plans.
Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
Guide the kitchen section chefs and all his subordinates in decision-making and judgment.
Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times.
Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
Ensure disciplinary and grievance procedures are properly adhered to and followed.
Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Find ways to improve the efficiency of the operations, which will benefit our clients.
Create and develop new dishes and recipes by keeping up with the latest market trends.
Previous work experience in the same position in a four or five star hotel or similar restaurant for a minimum of 5 years.
Successful incumbent must have good knowledge of English spoken and written language.