Chef de Cuisine - All Day Dining

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รายละเอียดงาน

In cooperation with the Executive Chef, within the limits of established policies, procedure and F/B recipes oversee and direct all aspects of Kitchens operation and the Staff. Also, ensuring operating costs are minimized. MAIN DUTIES & TASK LISTS ? Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit. ? Control and analyse on an on-going basis the following: ? Quality levels of production and presentation. ? Guest satisfaction. ? Merchandising and Marketing. ? Operating food cost. ? Cleanliness, sanitation, hygiene. ? Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration of the following: - o Local requirements o Market needs o Competition o Trends o Potential costs o Availability of food products o Merchandising and promotion o Inspects, when requested by Exe.Chef, perishable food items received for quality control. o Passes on to the Exe.Chef his daily market list requirements.