Description:

• Coordinates the operation of the various departments
• especially kitchen department and F&B department to ensure consistent quality and optimal profitability.
  
  - Monitors food cost and work with the team to maintain food cost as budgeted and take corrective action as necessary.
  
  - Ensure fresh and quality food products are bought and used in production.
  
  - Implements HACCP based SOP to ensure clean kitchens
• hygienic work procedures and high safety standards.
  
  - Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
  
  - Implements work practices that minimize spoilage and wastage.
  
  - Ensure the correct implementation of all cost control and portioning policies & procedures.
  
  - Plans and implements replacement of kitchen related FF&E and OE in accordance with needs and available budget.
  
  - Monitors and controls food inventories.
  
  - Assists in the operation when necessary.
  

Qualifications:

• Diploma in Food & Beverage production.
  
  - Minimum 2-3 years experiences in a similar role of 4-5 star hotel environment.
  
  - Computer skills (MS. Office
• Words
• Excel
• Power Point)
  
  - Positive thinking and good in problem solving skill and fast-paced decision making.
  
  - Strong Leadership skill
  

Education:

Diploma

Years of experience:

2-3

Number of positions:

1