Responsible for the process of planning, organizing, recruiting (together with management), executing, controlling and innovating. To be responsible for the preparation of food, directing and training of colleagues in accordance with the established international standard of presentation and quality, resulting in a profitable operation and cost margin and acceptable by the management, while achieving guests’ satisfaction.
Operations
- In charge of Banquet Kitchen in the absence of the Executive Chef.
- Meets daily with Executive Chef to communicate daily operational challenges & successes.
- Conducts daily shift briefings to kitchen colleagues in absence of Executive Chef.
- Attends daily Food & Beverage briefing.
- Promotes a Fun/ Professional and Disciplined work environment.
- Supports / Coaches / Leads & Motivates kitchen colleagues & managers.
- Actively shares ideas, opinions & suggestions in weekly Chef meeting.
- Ensures all kitchen colleagues & managers are aware of standards & expectations.
Management
- Ensures proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the hotel’s quality standards.
- Ensures proper hygiene performed and promotes health and safety at all times.
- Ensures all grooming, spot check and temperature control sheets are filled as required.
- Completes probationary & annual reviews of kitchen managers as required.
- Conducts daily walk through to ensure proper cleanliness follow – up.
- Ensures consistency on the job training sessions for culinary colleagues & managers are maintained.
- Liaison daily with Outlet Managers & Sous Chefs to keep open lines of communication & guest feedback.
- Strives to improve all food preparations, presentations & menu selections.
- Creates all food menus for banquet, in-room dining and outlets.
- Completes daily market lists to ensure quality food ordering while maintaining budgeted costs.
- Meets with Receiving and Cost Controller to ensure quality & par levels are maintained.
- Ensures all Outlets, banquet, Meeting Rooms food quality & setups exceed company standards.
- Interacts closely with Catering Sales department to assist in function food coordination while meeting with clients.
- Ensures all VIP visits are handled and prioritized properly.
- Actively involve in menu creation and engineering for both F&B outlet and banquet functions.
- Works with all Outlet managers to create innovative & successful promotional ideas.
- Performs any other reasonable duties as required by the management.
Requirement:
- Minimum diploma in Culinary Art or equivalent.
- Minimum of 10 years of relevant experience in Banquet Kitchen. Experience in the hospitality industry will be an advantage.
- Proficient in Microsoft Office and Outlook.
- Good communications skills
- Ability to work under pressure and in fast paced environment
- Passionate and enthusiastic with a positive ‘can-do’ attitude.
- Customer service focus
- High level of flexibility and adaptability
- Able to lead and manage a team
- Strong Team Player
