Responsible for all food production including that used for restaurants, banquet function
s and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional
food quality and sanitation standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Plans menus for all food outlets in the club.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation
is economical and technically correct an
d within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained
throughout all kitchen areas at all
Establishes controls to
minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to in
crease their knowledge about safety,
sanitation and accident prevention principles.
Develops standard recipes and techniques for food
preparation and presentation which help to assure
consistently high quality and to minimize food costs; exercises portion control for all items served and assists in
establishing menu selling prices.
Prepares necessary data for applicable parts of the
budget; projects annual food, labor and other costs and
monitors actual financial results; takes corrective action as
necessary to help assure that financial goals are met.
Attends food and beverage staff and management meetings.
Consults with the Food & Beverage Di
rector about food production aspects of special events being planned.
Cooks or directly supervises the cooking of
items that require skillful preparation.
Ensures proper staffing for maximum productivity and high
standards of quality; controls
food and payroll costs to
achieve maximum profitability.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with food and beverage management to assure that food production consistently exceeds the
expectations of members and guests.
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance
with established standards.
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