Assist in menu development and maintaining standard recipes to match business goals. Help update the kitchen operation manual and support smooth daily operations. Lead briefings and attend key meetings when the Chef de Cuisine is absent. Ensure clear communication using notice boards, log books, and reports. Provide excellent service and handle guest or staff complaints professionally. Support staff productivity through flexible roles, training, and teamwork. Monitor food quality, control waste, and manage food costs effectively. Help analyze business performance and support marketing and profit planning.
QualificationsDemonstrates exceptional customer service and interpersonal skills, with a strong focus on exceeding guest expectations. Possesses a minimum of 1-2 years of experience in a similar role within a reputable hotel. Exhibits leadership potential and the ability to contribute to team development within rigorous standards. Maintains a strong understanding of and commitment to hygiene and sanitation practices relevant to the role.
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