Key Responsibilities
- Oversees Main Kitchen Outlets (Hot Kitchen, Cold Kitchen, Butchery, Receiving and Dry Store)
- Plans in conjunction with the Executive Banquet Chef: Activities, promotions and implement menu according to the annual marketing plans
- Responsible and accountable for the overall food cost as well as kitchen supplies, energy costs and utensils
- Handle Guests' comments and complains and ensure corrective actions are taken timely
- Constantly involved in improving operations efficiency and improving food cost through strategic planning and forecasting
- Control manpower distribution throughout the kitchens, by overseeing the scheduling of all sections and makes adjustments by anticipating the Hotel's business
- Plan and supervise all menu implementations in a timely manner
- Create and develop new dishes and recipes by keeping up with the latest market trends
- Ensure that operation and processes comply to MOHG and FLHSS&E standards
- Any adhoc tasks assigned by the Executive Banquet Chef
Key Requirements
- Minimum three (3) years of experience in a same capacity as Banquet Chef in international luxury hotel groups
- Service-oriented team player with strong leadership and people skills
- Able to multi-task and work in a fast-paced environment
