Responsible for the overall management and administration of the kitchens under the direct guidance of the Executive Chef, ensuring all standards and procedures are met resulting in consistency, quality and profitability. This includes supervision, training, development and coordination of the kitchen brigade as well as effective communication and liaison with other departments.
Plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel's pricing policy
Costing of menus and effective management of food cost, Ensuring food stock at right level.
Responsible for the hygienic and safe preparation of food within all food and beverage outlets.
Other duties upon management requests.