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·Supervise Chinese kitchen & Banquet Kitchen management work.
·The supervision and management of food quality, cost, and meet the guest needs.
·Train kitchen team members on food production process and operating standards.
·Together with F&B Director planning annual promotion plan, and according to the implementation.
·Work with F&B Director to develop and adjust menu according to hotel needs.
·Formulate and adjust all kinds of operation policy as required.
·Control daily set-up of banquet and buffets, staffcaterer, market list and food wastage so as to maintain food cost of respectivekitchens at pre-determined levels; help reduce cost by keeping a control onpower and fuel consuming machineries.
·Ensure the delivery of brand promise and provideexceptional guest service at all times.
·Provide excellent service to internal customers inother departments as appropriate.