Responsibilities
- 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.
Qualifications
- Demonstrates 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.