Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered ..
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items. Ensures accurate maintenance and analyzes the activities and trends of ceompetitive restaurants, bars and banquets.
Oversees the planning of 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, analyzes recipes, determines food, labour overhead costs and assigns prices to menu items.
Introduces and tests the market with new products which are market-oriented in terms of price and product.
Maintains profitable food production level according to forecast.
Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
Supervises outlet chefs and commissary kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared is prescribed manner.
Frequently tastes food and beverage in all outlets and be demanding and critical when it comes to quality.
Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
Devises special dishes and develops innovative recipes and establishes and enforces nutrition and sanitation standards for all restaurants.
Responsible for the total food production in all kitchens.
Assists the outlet management teams in the preparation and implementation of their annual outlet marketing plans.
Checks incoming food items, ensures that all food merchandise is accordance with order sheet and receiving records, transfer them to the appropriate section of the kitchen control waste and losses and keeps them to a minimum.
Ensures that all restaurants kitchen produce consistently high quality food and items according to current menu and cards and set standard.
Establishes a rapport with guests maintaining good customer relationship, handle all guest complaints, requests and inquiries on food, beverage and service.
Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations and interacts with Guest if necessary to ensure that the food is meeting the guests’ expectations.
