You will be responsible to manage, supervise, and coordinate the work of a large group of staff providing excellent culinary services, working closely with Executive Chef and interacting regularly with Vice President Production and other Senior Management throughout the business.
You will be required to effectively delegate and execute instructions given by the Executive Chef. Assist and create menus and meal planning whilst maintaining portion and food cost control. You will be required to work closely with the Executive Chef to develop seasonal a la carte menus. You are also required to inspect equipment and facilities to assure proper use, safety, maintenance and sanitation. Part of your role will be to attend daily line up meetings to ensure relevant communication is managed throughout the department.
Additionally, you would also be involved in conducting the internal production audit with the help of the Sous Chef to ensure that all the production areas are maintain clean and tidy always and submit the report to the Executive Chef.