Job Description

Specific Job Functions:

• Oversee Food and Kitchen operations
• Establish operating policies and staff schedules for the operation of kitchens to achieve maximum service at desired profit levels
• Maintain effective food cost, labor costs, budgets, forecasts and marketing policies to achieve profit objectives and desired standards
• Order food products through Food and Beverage Buyer and Warehouse Supervisor
• Maintain close supervision with daily monitoring of all food outlets and staff, food quality, production, product and presentation
• Attend meetings for in-house functions, food design and menu development
• Handle employee relation issues, paperwork consisting of records, disciplinary situations and commendations
• Complete forms, write memos, administrator company and departmental rules
• Train management staff on the technique of property expectation of culinary skills
• Interact with upper executives on miscellaneous issues
• Oversee menus for outside banquet functions and food shows
• Recruit staff for chefs
• Achieve service, financial, and Human Resource goals set forth by the property executives

Responsibilities/Qualifications:

• Minimum 10 years experience in high volume food and beverage operations
• Must have extensive culinary background, people skills and administrative skills
• Extensive knowledge of all kitchen equipment and operations is a must
• Thorough understanding of profit and loss management
• Previous hands on experience in presenting culinary training and development of new programs
• Communicate effectively in English both verbally and written forms
• Professional appearance and demeanor a must