- Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements.
- Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
- Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
- Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
- Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
- Monitor food standards in each Outlet and Banquet
- Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
- Identify market needs and trends in terms of food menus for both hotel guests and the local market
- Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
- Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
- Meet and interact with representatives of the local community and potential guests as required
- Attend all briefings, meetings and trainings in absence of Executive Chef.
- Maintain a high standard of personal appearance and hygiene at all times.
- Perform other reasonable duties assigned by the assigned by the Management of the Hotel in absence of Executive Chef.
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