Maintains positive guest and colleague interactions with good working relationships.
Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
Ensures effective training programs for employees in coordination with the Training Manager and their Departmental Trainers.
Maintain a hygienic kitchen
Maintain personal hygiene
Develop and write standard recipes
Works with Japanese Head Chef/ Executive Sous Chef/ Executive Chef in manpower planning and management needs
Through hands- on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
Works with Japanese Head Chef/ Executive Sous Chef/ Executive Chef in the preparation and management of the Department’s budget
Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
Perform any other duties which may be assigned by the management from time to time.
Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
Directs food apportionment policy to control costs.
Perform any other duties which may be assigned by the Hotel Management from time to time.
Ensure that outstanding culinary technical skills are maintained
Develop new dishes and products
Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow- up.
Maximizes employee productivity through the use of multi- skilling, multi- tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Supervise and Training of assigned employees
Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
Clean the kitchen and equipment
Continuously seeks ways to assist the Outlet management to maximize their revenues and profits through innovative recipes.
Assist with organizing special events and special food promotions
Participate in the planning and costing of menus
Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
