Job Details

Key Responsibilities

• Oversee and lead the culinary team
• Responsible for the smooth and efficient operation of all Event
• Ensure that adequate resources, i.e. manpower, materials and equipment, are available for the efficient production and presentation of all Events.
• Make recipes and maintain up-to-date and accurate costing of all dishes prepared and sold to obtain maximum profit.
• Prepare new menus for the various cuisine.
• Hold daily meetings with the Chef de Parties and cook to ensure the smooth running of the kitchen.
• Develops and writes standard recipes.
• Ensure that all stocks are ordered to the correct quantities, quality and price.
• Develop and maintain operations manuals for all food production.
• Set and maintain standards for all food production guidelines.
• Participate in the preparation of the club's revenue plan and marketing programs.
• Responsible for the hygiene/food safety in the food outlet kitchens.
• Engage in skill training for cooks.
• Develops and writes standard recipes.
• Develops new dishes and products.
• Takes steps to ensure that outstanding culinary technical skills are maintained.
• Attend to complaints and feedback to improve the quality of food.

Key Requirements

• 3 years’ experience of relevant experience
• High creativity and good administrative skills
• Strong leadership and interpersonal skills
• Good written and verbal communication skills in English.