1. General Tasks

Oversees product quality, cleanliness and profitability of all food production for all food outlets and supervises kitchen staff

2. Essential Responsibilities:

-  Coordinates and oversees work of all kitchen staff and food production

-  Direct preparation of meals

-  Ensures consistency, quality and correct presentation

-  Schedule kitchen staff employees

-  Responsible for overseeing that correct food items are purchased and received and maintaining product specs

-  Responsible for monthly inventory

-  Plans & develops menus

-  Ensure standards recipes are followed

-  Responsible for ensuring all sanitation and safety guidelines are followed in kitchen

-  Oversee training for new kitchen employees and development of kitchen staffs

-  Coordinate daily with F&B Manager

-  Responsible for effective cost-control management

-  Maintain a cleaning schedule for all kitchen equipment 

-  Keeps others informed on all information pertaining to receiving, par stocks and pricing

-  Performs all other duties assigned

3. Requirements

-  BA/BS associate’s degree in Five Star Hotel

-  Minimum 10-year experience

-  Have vacuum cooking knowledge

-  Know the international HACCP norms

-  Be familiar with Microsoft Tools, Outlook and Micros

-  Previous hotel or kitchen-related experience, knowledge of International and Western & Asian Food and Beverage operations, and management experience in food service operations

-  Required bending, climbing, reaching, standing, walking, sitting, lifting, carrying, repetitive motions, visual acuity and hearing