Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
Check stores and refrigerators and oversee proper storage and recycling of leftovers
Ensure effective communication among the kitchens and with other department
Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
Supervise food tasting sessions and guide chefs for new menu implementation
Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
Update menu recipe cards and menu planning for promotions
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