Job Functions & Summary:
Responsible to manage the day to day culinary operations in various F&B outlets.
Job Roles & Responsibilities:
- Responsible for all food production for restaurants, banquet functions and other outlets.
- Develop menus, food purchase specifications and recipes.
- Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles.
- Develop and monitor food and labor budget for the section.
- Maintain highest professional food quality and sanitation standards.
- Assist the Executive Chef in planning of menus and special promotions for all outlets in the Club.
- Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Approve the requisition of products and other necessary food supplies.
- Establish controls to minimize food and supply waste and theft.
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistent high quality, exercise portion control for all items served and assist in establishing menu selling prices.
- Attend F&B staff and management meetings in the absence of the Executive Chef or Executive Sous Chef.
- Consult the Executive Chef about food production aspects of special events being planned.
- Cook or directly supervise the cooking of items that require skillful preparation.
- Evaluate products to assure that quality, price and related goods are consistently met.
- Develop policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
- Visit dining area periodically when it is open to welcome members.
- Apply workplace safety and health policies to ensure a safe working environment at all times.
- Any other duties that might be assigned from time to time.
Requirements
- Certificate in Culinary Skills, or its equivalent.
- Minimum 6 years’ relevant working experience in culinary in resorts and up-market hotels.
- Familiar with kitchen operations in large scale hotels.
- Excellent organizational and management skills.
- Strong interpersonal and communication skills, both oral and written, and positive attitude towards fostering teamwork among associates in support role.
- Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.
