Develop food and service philosophy based around southern Indian, western, and SE Asian cuisines
Ensure quality is maintained with a standardized product.
Develop new menu package and ongoing customized client menus
Maintain cost effectiveness by maintaining profitability in all areas.
Constantly evaluate systems to facilitate improvement where possible.
Plan and design menus for food and beverage.
Tastefully do pairing of wine with food.
Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.
Actively promote team work among kitchen staff to facilitate the achievement of kitchen objectives.
Minimize food wastage at all times.
Understand organisation departmental financial objectives.
Oversee all functions as necessary to ensure all food is at the required standard.
Hygiene / Personal safety / Environment:
Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
Respects the instructions and safety guidelines for the equipment (s)he uses
Applies the hotel's security regulations (in case of fire etc)