* Consistently presenting self in a clean well groomed manner Ensuring professional and polite attitude to all colleagues at all time. Performing all duties to the standards required with Safety & Hygiene.
* Ensure that all his brigade follow the HACCP regulations and monitor regulations in collaboration with the hygiene officer.
* Involving in processing the HACCP certification for the pre-opening hotel. Maintaining store by registering in and out of stock.
* Responsible for the direction and coordination of all food preparation and presentation functions carried out in all the kitchens.
* Confers with Director of Food & Beverage to design daily restaurant menus based on available food, cost, season and estimated business.
* Ensures that all kitchen equipment is in good working order and ensures it is regularly maintained.
* Reorganized the layout of kitchens and dining areas; and developed creative, diverse menus incorporating the cuisine commonly associated with independent, fine dining restaurants. Liaises with Engineering to ensure prompt and efficient repair and maintenance.
* Advises Management on replacement of kitchen equipment, fixtures and fittings.
* Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
* Introduces new cooking methods and recipes in conjunction with the Director of Food & Beverage and Resident Manager.
* Introduces new cooking methods and recipes in conjunction with the Director of Food & Beverage and Resident Manager.
* Monitors the training and development of the kitchen team.
* To identify training needs and plan training programs for the employees. To develop departmental trainers and assign training responsibilities.
* To recommend and select together with the Chef De Cuisine, Chefs de Partie who are able to work within a decentralized management philosophy.
* To coach each Chef de Cuisine so that they are able to operate independently and creatively within their own profit centers.
* To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
* To identify and develop young talents within the organization for future potential growth within the groupCarries out departmental activities such as employee selection, evaluation, counseling and discipline.
* Liaises with the Banqueting Manager to ensure that day-to-day banquet requirements are met. Controls the food cost to budgeted standards, effective menu planning, portion control and minimization of wastage.
* Prepares daily market list of perishable goods.
* Conduct once a month market survey with Purchasing Manager. To ensure that each kitchen runs at an acceptable food cost.
* Controls payroll costs to budgeted standard.
* To monitor all kitchen-related costs and recommend changes to each of the outlet chefs where appropriate.
* To identify market needs and trends in terms of food for both hotel guests and the local market.
* Introduce new creative ideas for buffet operation and Banquet.
* To assist in the development of product specifications for all menus.
* To encourage Chefs de Cuisine and Chefs de Partie to be innovative and creative.
* Attend all meetings as required by Management
* To ensure that all outlets kitchens adhere to Company and Hotel Policies and Procedures and all standards.
* To monitor food standards and production in each outlet and banquet. To work with the different chefs de Cuisine and chefs de Partie to take corrective action where appropriate.
* To co-ordinate the Stewarding requirements of the Kitchens.
* To ensure product consistency in quality, appearance and taste for anything related to culinary.
* To overlook with the Outlet Managers in maintaining a high quality operation in service and
* cleanliness.
* Must be an example of the company Values, Brand Standards, and a champion of appearance and hygiene guidelines.
* Must apply the company Food & Beverage rituals.
* To establish a rapport with guests maintaining good customer relationship.
* To ensure the accurate maintenance of food recipe data.
* To plan and implement in conjunction with each Outlet Manager and Chef de Cuisine effective food promotion.
* Complies with hotel policies and procedures as well as federal legislation.
* To conduct monthly staff meetings and provide a summary to Food & Beverage Director
* To attend all meetings as required by Executive Management.
* To prepare and participate in the Monthly Objective Review.
* To undertake reasonable tasks as assigned by the Food and Beverage Department