- Efficient preparation of dishes and meals
- Ensure consistent and smooth running of food production
- Accuracy in recipes, cost control, ordering and stock management
- Strict adherence to purchasing procedures
- Leading by examples on all hygiene requirements
- Regular review of guest comments so that improvement can be driven in VOG
- Liaison between Food and Beverage departments and rest of hotel effective for guest experience
- Exceeding customer’s expectation by encouraging and promoting high level of service
- Present in the Kitchen during service time
- Recruit, induct and train a Culinary team who are competent and confident to exceed guest expectation
- Ensure that the kitchen stuff work harmoniously in order to ensure timely production of quality foods
- Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
- Drive constant service and system improvement, be entrepreneurial
- Developing strategy for cross-marketing with the aim of increasing profit
- Use the performance review process to identify and develop talent for growth management performance issues
- Follow guidelines provided in Colleague Handbook
- Set example to others on personal hygiene and cleanliness on and off duty
- Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
- Acquire culinary knowledge and skills to grow as a Chef de Cuisine
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