Key Responsibilities
- Oversee and lead the culinary team
- Responsible for the smooth and efficient operation of all Event
- Ensure that adequate resources, i.e. manpower, materials and equipment, are available for the efficient production and presentation of all Events.
- Make recipes and maintain up-to-date and accurate costing of all dishes prepared and sold to obtain maximum profit.
- Prepare new menus for the various cuisine.
- Hold daily meetings with the Chef de Parties and cook to ensure the smooth running of the kitchen.
- Develops and writes standard recipes.
- Ensure that all stocks are ordered to the correct quantities, quality and price.
- Develop and maintain operations manuals for all food production.
- Set and maintain standards for all food production guidelines.
- Participate in the preparation of the club's revenue plan and marketing programs.
- Responsible for the hygiene/food safety in the food outlet kitchens.
- Engage in skill training for cooks.
- Develops and writes standard recipes.
- Develops new dishes and products.
- Takes steps to ensure that outstanding culinary technical skills are maintained.
- Attend to complaints and feedback to improve the quality of food.
Key Requirements
- 3 years’ experience of relevant experience
- High creativity and good administrative skills
- Strong leadership and interpersonal skills
- Good written and verbal communication skills in English.
