Job Description

Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability. . Manage culinary operations in the absence of Ex Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability. . Manage culinary operations in the absence of Executive Chef or Executive Sous Chef . Ensure food handling and work area sanitation as per hotel hygiene standard & SOP. . Perform all duties of Culinary and related kitchen area . Oversee production and preparation of culinary items for all outlet & banquet event . Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals. . Communicate areas in need of attention to staff and follows up to ensure follow through. . Requisite food items from the Market for functions as required, in conjunction with Executive Chef. . Leads shifts while personally preparing food items and executing requests based on required specifications. . Prepare and cook foods of all types, either on a regular basis or for special guests or functions. . Supervise and coordinate activities of cooks which engaged in food preparation. . Checks the quality of raw and cooked food products to ensure that standards are met. . Assist in determining how food should be presented and creates decorative food displays. . Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets. . Set a positive example for guest relations & provide exceptional customer service . Handle guest problems and complaints seeking assistance from supervisor if necessary. . Report equipment malfunctions in department equipment. . Purchase appropriate supplies and manages food and supply inventories according to budget. . Regular check to the restaurant and greet guests to obtain feedback on the meal they had.