- Ensure that all recipes and product yields are accurately costed and reviewed regularly
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
- Creative menu planning and correct food preparation for each outlets including banquets
- To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet
- Interacts with guests to obtain feedback on product quality and service levels
- Responds to and handles guest problems and complaints
- To be aware of all financial budgets and goals
- Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
- Manage associates fairly and take a personal interest in knowing all culinary associates
- Coach and counsel employees in a timely manner and in accordance with Company policy
- Identify strengths and weaknesses and provide timely feedback to the individual
- Ensure that weekly work schedules and annual leave planners are administered and filed correctly
- Assist to set departmental targets and goals, and lead the Culinary team to achieve the goals
- Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality
- Work with engineering department to improve on functional operation of kitchens
- Identify, experiment and implement new technology enhancements to improve work processes
- Interface the needs/requirements of other departments with the Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, T&C, Stewarding and Hygiene
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