Job description
Oversee the operation of all kitchens in the hotel to ensure each Food & Beverage outlet and banquet is managed successfully as an independent profit centre.
Work with each Chef de Cuisine to set annual operating targets.
Monitor cost of all kitchens and provide recommendation.
Monitor food standard in each outlet and train & develop Chefs to work independently.
Work with F&B directors and Outlet managers to develop special promotions.
Regularly inspect all kitchen area and equipment to ensure quality control and hygiene standard.
