EXECUTIVE CHEF

Responsible for the overall daily food production and back of house operations.

. Maintain and enhance manpower management by daily effective communication.

. Ensure that quality and wholesome food is served in the facility.

. Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

. Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

. Liaise and produce for banquet events of the day/ week with F&B