Brief Job Descriptions:
- Supervises and coordinates all aspects of food preparation centers of the F&B Department.
- Forecasts and ensuring adequate requisitions of all food items for to day-to-day production needs of the F&B department.
- Maintaining an up-to-date- standard recipe file showing a complete breakdown and preparation for all items on the menus as well as specialty items.
- Design banquet, conference, and outlet Menus. Evaluate and optimize menu pricing, costing and design to create a more profitable menu.
- Responsible for the food production, presentation, and other duties in relation to its day-to-day operations and special functions or requests made by the guests or the Management.
- Identifies All training and retraining needs and develops follow up programs for the kitchen personnel to ensure compliance with operation procedures and set standards.
- Constantly reviewing food preparation procedures and introducing changes in ensuring improvements safety and sanitation standards, quality of food saving costs and staff productivity.
Qualifications:
- Experience and success in equivalent job roles
- Ability to develop unique recipes.
- Advanced knowledge of food professional principles and practices.
- Ability to Spot and Resolve problems efficiently.
- Communication and leadership skills
- Attention to detail.
Job Type: Full-time
Benefits:
- Employee discount
- Flextime
- Staff meals provided
