YOUR DAY-TO-DAY

+ Administers and adhere HACCP policies and procedures within the hotel
+ Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
+ Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
+ Monitor, analyze and control all labour and food costs; participate in the development of the kitchen’s business strategies to ensure budget are met or exceeded with CDC
+ Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
+ Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
+ Lead a team of 6 members and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
+ Actively share with the banquet chef, the conduct and work performances of junior colleagues; ideas ...