Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability.
• Manage culinary operations in the absence of Executive Chef or Executive Sous Chef
• Ensure food handling and work area sanitation as per hotel hygiene standard & SOP.
• Perform all duties of Culinary and related kitchen area
• Oversee production and preparation of culinary items for all outlet & banquet event
• Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Communicate areas in need of attention to staff and follows up to ensure follow through.
• Requisite food items from the Market for functions as required, in conjunction with Executive Chef.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks which engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assist in determining how food should be presented and creates decorative food displays.
• Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.
• Set a positive example for guest relations & provide exceptional customer service
• Handle guest problems and complaints seeking assistance from supervisor if necessary.
• Report equipment malfunctions in department equipment.
• Purchase appropriate supplies and manages food and supply inventories according to budget.
• Regular check to the restaurant and greet guests to obtain feedback on the meal they had.
