Job Description:

• Review all written communication, ie, daily/weekly, reservation, rooming list, BEOs, to determine.
• Assist Chef de Cuisine in the Day to Day Operations.
• Prepares and develops menus, recipe costing, training of dishes
• Assists with training and developing
• Communicate with restaurant managers for smooth running of front and back of the house.
• Responsible for maintaining a strong guest’s relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees.
• Monitor kitchen preventive equipment list. Manage culinary equipment list.
• Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follow by monthly training plan.
• Inspect and overseas the cleanliness and maintenance of all function space, public areas, and service areas.
• Responsible for weekly, monthly schedule and payroll for the outlet.
• Responsible for stock rotation, direct purchase and control of expiry food product on the shelving.
• Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards.
• Estimates and communicates daily production needs. Apply line check and MEP monitoring.
• Responds appropriately to guest needs during hours of operation.
• Ensure that internal communication is communicated with on a daily basis.
• Assess quality control of food production
• Carry out close liaison with all section of the kitchen to ensure smooth and efficient service.
• To project a pleasant and positive professional image to all contacts at all the times.
• Ability completes food inventory and ordering through FMC
• Lead and support the junior members of the team through training.
• Implementation and monitoring of training matrix.
• Overseas all talent PRP.
• Seek own solutions to the minor obstacles that occur from time to time.
• Daily data collection and reporting of issues as they arise.
• Review the daily production sheets with chef de parties or JNR sous chefs, when the first is not present.
• Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service
• Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses
• Operate all kitchen equipment and conduct them with safety in mind at all the times.
• Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
• Monitor all deficiencies in kitchen equipment functionality and quality of food products to respected department.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
• Adhere to all environment policies and programs as required.
• Make sure to log all information in the kitchen log book.
• Work as team. Assist other outlet when need help.
• Work in conjunction with the HACCP to ensure we are in compliance to hotel food safety and local municipality requirement.
• Ideally PIC Level trained

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