Minimum 10 to 14 years of experience working with large F&B operations.
Prior experience of catering & banquet operations is a must.
Must be proficient in multiple cuisines.
Job Description
To lead the culinary philosophy of the company and execute it event after event with passion, dedication and consistency.
Plan and direct all food preparation and culinary activities for the company. Estimate food production requirements and perform administrative duties as required to run an efficient kitchen operation.
Maintain food costs and maximize profitability.
Modify menus or create new ones that meet quality standards and optimise food production costs.
Interact with guests to curate the culinary experience for their event.
Recruit and manage all kitchen & kitchen stewarding staff. Allocate all duties & responsibilities and optimise manpower utilization.
Resolve guest feedback and complaints. Pre-empt and resolve problems efficiently. .
To lead & comply with nutrition, hygiene, sanitation, and safety standards for the company.
Maintaining the entire business premises, kitchen, equipment upkeep, repairs and maintenance.
Key Professional Skills
Exhibit strong professional leadership. Should be a keen observer and willingness to learn.
Keep up with the latest cooking trends and industry best practices.
Ability to communicate clearly. Capable of delegating and managing multiple tasks and coordinate across multiple functions.
Have a strong business & financial acumen.
Willingness to travel to various location to execute business.
Ability to maintain a positive and professional approach.
Be able to train and develop kitchen manpower resources
Working knowledge of various computer software programs (MS Office, POS, Opera etc)
