1. ·      Establish the central kitchen
2. ·      Food cost management
3. ·      Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
4. ·      Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
5. ·      Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
6. ·      Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the food and beverage operation
7. ·      Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards
8. ·      Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
9. ·      Ensure proper purchasing, receiving and food storage standards in the kitchen
10. ·      Designing new recipes, planning menus and selecting burgers and appetizers
11. ·      Reviewing the operation manual and update it periodically

Job Details

Preferred Candidate