Foster positive thinking and motivation to ensure a smooth operations in all kitchens.
Plan in conjunction with the Food and Beverage Manager on activities, promotions, menu implementations according to the annual marketing plan and concept position.
Plan, co-ordinate and supervise all menu implementations in a timely manner.
Work closely with the Nutrition Team on planning of creative dishes to ensure incorporation of the health aspects.
Assist the Food and Beverage Manager in compiling the annual marketing plans and budgets.
Be aware of and comply with all legislation affecting the operation, including licensing regulations,
health regulations and fire and safety regulations.
Handle customer comments and complaints and take swift corrective action after consultation with the F&B Department head concerned.
Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Improve kitchen operating procedures, strive to reduce energy consumption, to improve the efficiency of the operations and maintain a healthy food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
Staff training and coaching and maintain a health labour budget.