- Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained.
- Design and produce creative and innovative menus ensuring adherence to brand specifications and standards
- To supervise the function of all kitchen talents, facilities and costs, hence contributes to maximizing the overall food & beverage department profit.
- To co-ordinate an effective and efficient payroll management / resource allocation by establishing a flexible work force throughout the division, based on the principles of multi-skilling and multi-tasking.
- To monitor all costs and recommend measures to control them.
- Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
- To handle guest and heartist enquiries in a courteous and efficient manner and report guest complaints or problems if no immediate solution can be found and assure follow up with guests.
- To be responsible for the food hygiene and safety of the kitchen as a whole.
- Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
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