Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel鈥檚 SOPs and standardized menu guidelines
鈥onitor regular standards of production to ensure highest level of quality
鈥onitor all aspects pertaining to the control of the hotel鈥檚 food cost
鈥articipate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
鈥nsure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
鈥nsure consistent on the job training session fo...
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