What's the job
Responsible for supporting the Banquet Chef in managing the daily productions, preparation, presentation and stock ordering for banquet operation, the Luce buffet restaurant as well as the Club operation, monitor and delegating job duties for junior colleagues. Control labour and food costing while ensuring quality is maintained or improved
Your day-to-day
- Administers and adhere HACCP policies and procedures within the hotel
- Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
- Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
- Monitor, analyze and control all labour and food costs participate in the development of the kitchen's business strategies to ensure budget are met or exceeded with CDC
- Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
- Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
- Lead a team of 6 members and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
- Actively share with the banquet chef, the conduct and work performances of junior colleagues ideas and opinions
- Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
- Ensure all existing, new colleagues/ trainees are properly trained, provide guidance and support when needed
- Liaise daily with outlet chefs to keep effective communications regarding guests feedback
- Able to provide professional, friendly and proactive guest service while supporting fellow colleagues
