Job Description
Responsibilities:
- Act as the Head of Kitchen, overseeing all culinary operations across outlets and banquets.
- Take full accountability for kitchen performance, food standards, manpower, and cost control.
- Plan, organise, and direct daily kitchen activities to ensure smooth operations.
- Step in actively during service periods and peak banquet operations.
- Lead and execute large-scale Western banquets, events, and catering operations.
- Ensure timely execution of banquet orders with consistent quality and presentation.
- Supervise mise en place, cooking, plating, and buffet setup during service.
- Plan and execute Western banquet menus, set menus, and event-specific offerings.
- Ensure menu feasibility, kitchen capability, and cost efficiency.
- Maintain standard recipes, portion control, and food presentation guidelines.
- Take ownership of food costing, stock control, ordering, and inventory...