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 and opinio...