Job Description
• Provides functional direction to the kitchen operation as assigned.
• Supervise the functioning of all outlet employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.
• Establish the roster for the staff.
• Control and analyse, on an on-going basis, the following:
• Quality levels of production and presentation in their respective areas
• Guest satisfaction
• Cleanliness, sanitation, and hygiene
• Ensures optimum performance in all of the above areas as assigned
• Organize and supervise the production, preparation and presentation of all food items to ensure highest quality at all times.
• Assists in maintaining effective employee relations.
• Assists with Banqueting when required.
• Conduct formal and on-the- job training sessions for kitchen employees.
• Complete market lists in accordance with the Hotel quality and quantity standards.
• Checks perishable food items received for quantity and quality standards.
• To taste all Team Members' Preparations before serving to Guest.
• Informs on a daily basis the Executive Sous Chef of all relevant information in operational and
personal matters, including information which does not require the Executive Chef's action.
• Perform inspections of physical aspects of all kitchen areas, cold rooms and equipment.
• Provides hands on supervision and assistance in all Kitchen areas assigned by Executive Sous Chef.
• Performs related duties and special projects as assigned.
• To check all MEP before and during service.
Qualification:
• Middle or Secondary Education + Additional training or certificates in the relevant field is a plus.
• Food handler certificate is mandatory.
Experience:
• A minimum of 3 years of experience in hotel industry.
• Proven experience working in a top luxury resorts is a plus.
• Experience working in remote island locations is a plus.
• At least 1 year of professional experience on a similar position is a plus.
Technical skills:
• Effective communication, guest relations and leadership skills
• Proven track of developing and implementing new menus
• Exhibits a strong culinary talent in (Chinese, or Indian or other specialty) cuisine.
• Guide menu purchasing and specifications.
• Lead with new cooking techniques.
• Knowledgeable in HACCP and Food Safety Management System.
• Proactive, team player and ability to work under pressure.
• Fluency in English or another language, written and verbal communication.
• Knowledge of a second language is a plus.