• Effectively manage the kitchen operations lonely with in the absence of the Executive Chef and Executive Sous Chef.
• Ensure kitchen management and staffs are briefed in all aspects of daily operations.
• Monitor ordering system and liaise with
purchasing department to ensure smooth flow of operations.
• Attend daily briefings as per Hotel management in the absence of Executive Chef and Executive Sous Chef.
• Achieve budgeted food cost as per forecast whilst delivering high quality product to our guests at all times
• Provides teams with clear direction and keeps them focused on tasks;
• Actively supports autonomy and empowerment through appropriate delegation of work;
• Sees projects through to completion & ensures key objectives are met.
Creates a climate of teamwork by encouraging harmony, co-operation and communication;
• Inspires a positive attitude to work among subordinates and persuades others so that they can adjust their positions and readily gains agreement and support from others;
• Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
• Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close co-operation with the Executive Chef ensuring targets are met and costs are effectively controlled.
- Dynamic, professional & open minded working environment.
- Joining training courses according standard of AccorHotels.
- Good salary, benefits and bonus.
- Have annual physical examination.
