He/she is responsible and accountable for the overall success of the F&B outlet.
He/she will personally perform tasks and lead the culinary colleagues in daily operations.
He/she will work towards continuously improving guest and colleague satisfaction which achieving financial and non-financial targets
Provide functional assistance and direction to the kitchen daily operations
Produce high levels of food quality to satisfy the needs of guests
Ensure that all standard recipes are followed in the preparation process
Ensure that all staffs are aware of the Safety policy of the section
Instruct and delegate duties fairly and in an appropriate manner to the subordinates
Control food cost and food quality in the kitchen
Ensures compliance with food handling and sanitation standards
Follow & Maintains HACCP standards
To provide ongoing training to staff and develop and implement all service and kitchen guidelines and ensure its compliance by all staff.
Support and work closely with the Restaurant Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic to the restaurant and increase per customer spend
Plan activities, promotions, and menu implementations according to the annual marketing plans