- Oversee the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
- Review menus, analyzes recipes, determines food, labor overhead costs and assigns prices to menu items.
- Directs food apportionment policy to control costs.
- Introduces and tests the market with new products which are market-oriented in terms of price and product.
- Maintain profitable food production level according to forecast.
- Frequently verify that only fresh products are used in food and beverage preparation.
- Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
- Supervises outlet chefs and commissary kitchen personnel and coordinates their assignments to ensure economical and timely food production.
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared is prescribed manner.
- Frequently taste food and beverage in all outlets and be demanding and critical when it comes to quality.
- Estimate food consumption and purchases or requisitions foodstuffs and kitchen supplies.
- Devises special dishes and develops innovative recipes.
- Establishes and enforces nutrition and sanitation standards for all restaurants.
- Encourage Food and Beverage Manager to be creative and support his marketing and up sells activities. Encourage creativity among the outlet teams.
- Responsible for the total food production in all kitchens.
- To assist the outlet management teams in the preparation and implementation of their annual outlet marketing plans.
- Checks incoming food items, ensures that all food merchandise is accordance with order sheet and receiving records, transfer them to the appropriate section of the kitchen control waste and losses and keeps them to a minimum.
- To ensure that all restaurants kitchen produce consistently high quality food and items according to current menu and cards and set standard.
- Establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.
- Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations. Interact with Guest if necessary to ensure that the food is meeting the guests’ expectations.
- Be demanding and critical when it comes to service standards.
- Strive to use polite language and behaviour in his relation with his colleagues and subordinates.
- To record guest’s complaints and solutions, together with all problems regarding personnel and equipment, and report them to the Food & Beverage Manager or General Manager.
- On behalf of Food & Beverage Manager, Executive chef is in-charge for a guest service.
- Develops and maintains a detailed department operations manual that reflects policies and procedures, work processes and standards of performance within the division. Ensure annual review to accurately reflect any changes.
- Responsible for preparing the annual food and beverage business plan ensuring divisional objectives fully address business objectives of the hotel and needs of employees.
- Prepares and regularly updates food and beverage departmental budget, in close cooperation with Food and Beverage Manager ensuring targets are met and costs are effectively controlled.
- Ensure that all kitchen forms and reports are forwarded in time to the corporate / Area Food and Beverage departments, and ensure daily reconciliation to submit to F&B Manager desk.
- Ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
- To assist the outlet management teams in the preparation and implementation of their annual outlet marketing plans.
- To assist in monitoring and analyzing the activities and trends of competitive restaurants, bars and other hotel banqueting departments.
- Monitor & organize monthly basis F&B lost & breakage report from Steward department. And take necessary action to reduce any losing of equipment.
- Discipline, good attitude and self motivated
- Excellent interpersonal and organizational skills
- Able to work in a team & good communication
- Fluent in English both written and verbally
- Must have experienced in the same position at least 2 years in an upscale hotel
Benefits
- Training and Talent development opportunities
- Be a part of Global Community of Hospitality Industry
- Opportunity to grow your career
- A Bienvenue Card – offering a special staff rate at our hotels.
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