Primary Responsibilities

•      Manage and supervise the daily operations of culinary department

•      Ensure department's food preparation, production and presentation meet quality standard

•      Maintain efficient labor and food cost control

•      Conducts checks to ensure compliance hygiene, storage, cleanliness and par-stock levels for all areas

•      People management and discipline of department staff including induction of new staff

•      Create periodic, seasonal, festive and VIP menus F&B Department

Knowledge and Experienceu

• Self-Driven and able to independently manage the team

• Excellent knowledge of kitchen operations with strict controls on HACCP procedures

• Understanding of budgeting and P&L, cost control