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Job description :
Job Description
• Plan, direct, control, coordinate and participate in the activities of all personnel engaged in cooking and preparing food in all kitchen sub-sections.
• Plan, direct, control and coordinate the activities of all Chefs, Cooks and other kitchen personnel engaged in preparing and cooking food to ensure an efficient and profitable food service.
• Plan and approve menus for the various kitchen sub-sections; check and approve requisitions of kitchen sub-sections based on planned menus.
• Review menus, analyze recipes, determine food, labour and overhead cost, and draft prices of menu items; confer with Director of Food & Beverage and F&B Cost Controller on pricing of menu items.
• Plan overall food production and control food cost.
• Device special dishes and develops recipes.
• Ensure that all food prepared are served according to international hotel standards and practices.
• Hire, train, guide and evaluate performance of kitchen personnel; deploy personnel according to skill to the various kitchen sub-sections.
• Participate in determination of Food & Beverage goals.
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