Reporting to the Executive Chef and designates, the incumbent will be responsible to:-
- Handle kitchen operations according to business demand.
- Assist the Executive Chef in overseeing the preparation of items for Hotel café, club lounges and banquet events.
- Assist the Executive Chef in the planning and development of menus and recipes
- Supervise, train and develop staff, ensuring consistency in work performance.
- Ensure the quality control and presentation of all food items.
- Ensure proper handling and storage of all food items in accordance with hotel standards and sanitation / health regulations.
- Assist the Executive Chef in maintaining food costs and labour costs in the outlets concerned.
- Maintain high hygiene standard and regular checking on mise en plus and storage.
- Need to be more hand on person at kitchen.
- Create standard recipe card.
Requirements:-
- A minimum of 3 years of experience in a similar capacity in the hotel industry.
- A Certificate in Culinary Management and have proven records in delivering operating results in a Hotel.
- He/She should have excellent interpersonal and communication skills, be proactive and self-driven.
