Job Responsibilities
Plan and direct food preparation and culinary activities
Prepare and cook foods of all types
Modify menus or create new ones that meet quality standards
Estimate food requirements and food costs
Supervise kitchen staff’s activities
Rectify arising problems or complaints
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Determine how food should be presented and create decorative food displays
Determine production schedules and staff requirements necessary to ensure timely delivery of services
Estimate amounts and costs of required supplies, such as food and ingredients.
Demonstrate new cooking techniques and equipments to staff
Supervise and coordinate activities of cooks and workers engaged in food preparation
Check the quality of raw and cooked food products to ensure that standards are met.
Exploring opportunities to add value to job accomplishments
Perform Other duties as and when assigned by the hotel management
Qualifications
Diploma in food and Beverage production
Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals
At least 2 year working experience in a similar position in a 4 star hotel
