Chef

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

• Responsible for the overall daily food production and back of the house operations.
• Maintain and enhance manpower management by daily effective communication.
• Ensure that quality and wholesome food is served in the facility.
• Plan and execute monthly rotating menus and special food promotion with the Unit Manager.
• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
• Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
• Assist in co-ordinating act...