Job Description

Responsibilities:

Supervise day to day activities of assigned kitchen section, preparation, and distribution/delivery of food items to outlets and functions to improve productivity quality, service and creativity while maintaining hands on approach.

Delegates and assigns responsibilities and levels of operational authority within the Section.

To continuously research current market trends and device menus based on guest requirement

To ensure achievement of financial objectives of the Section.

Introduce, monitor and food cost control and cost reduction measures on continuous basis.

To achieve maximum utilization of material, equipment, and staff for quality of food.

Maintain warm, professional, and regular relationship with guests/customers to ensure high standard of food.

Handle suggestions by guests/customers to ensure they are addressed with promptly and efficiently.

Maintains effective communication on the activities of the Section with other operating departments within Food and Beverage in order to provide best possible authentic food quality to the guest.

To maintain good morale, teamwork, and communication within the team.

Manage, guide, train and assist the team to ensure maximization of productivity and authenticity.

Ensures that employee’s suggestions /comments/ grievances are handled promptly and fairly.

Evaluate the performance of the team and administrate a personal development program to provide well trained employees at all levels, thus improving standards, motivation and creating succession

Required Skills

3-year apprenticeship experience in 5* hotels, resorts, restaurants, or commercial kitchens

5+ years working in 5* hotels or resorts, restaurants

3 – 5 years’ experience in similar capacity

Experience in developing new outlet concepts and openings

Experience in hotel, restaurant openings

Fluent in English language

Manpower and logistics management exposure

Expert in various regional Pastry