Job Description
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...