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About the Role
Responsibilities
- Act as the Head of Kitchen, overseeing all culinary operations across outlets and banquets.
- Take full accountability for kitchen performance, food standards, manpower, and cost control.
- Plan, organise, and direct daily kitchen activities to ensure smooth operations.
- Step in actively during service periods and peak banquet operations.
- Lead and execute large‑scale Western banquets, events, and catering operations.
- Ensure timely execution of banquet orders with consistent quality and presentation.
- Supervise mise en place, cooking, plating, and buffet setup during service.
- Plan and execute Western banquet menus, set menus, and event‑specific offerings.
- Ensure menu feasibility, kitchen capability, and cost efficiency.
- Maintain standard recipes, portion control, and food presentation guidelines.
- Take ownership of food costing, stock control, ordering, and inve...
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