1. Menu Planning and Food Costing
- Purchases locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
- Participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, market conditions, popularity of various dishes and frequency of menu
- Develops and analyses menu and recipes, determines food, labor, and overhead costs and assigns prices to menu items.
- Ensures to follow food apportionment policy to control costs.
- Suggest new products that are market-orientated in terms of price and product.
2. Food Preparation and Production
- Produces fresh food to the guests which is prepared a la minute, is consistent in quality, and reflects the outlet concept's style.
- Oversees cooking in the respective kitchen, supervises kitchen personnel and coordinates their assignments to ensure cost-effective and timely food production.
- Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in a prescribed manner.
- Tests cooked foods before plate-up and service.
- Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
- Devises special dishes and develops innovative recipes under the supervision of the Executive Chef
- Enforces nutrition and sanitation standards for food preparation and production in the kitchen.
- Monitors trends in culinary arts.
3. People Management
- Recruit employees to work following the operational, financial, and administrative philosophies, willing to become multi-skilled and perform multiple tasks.
- Supervises employees in the performance of their duties by policies and procedures, and applicable laws.
- Delegates appropriate duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety is maintained.
- Instills training philosophies of the company and works closely with the Training Department, developing Departmental Trainers and ensuring that managers and supervisors take an active role in training and development of employees.
- Supports training activities focused on improving skills, knowledge, and attitude.
- Ensures employees have a complete understanding of rules and regulations, and that their behavior complies.
- Monitors employee morale and provides mechanisms for performance feedback and development.
conducts annual performance appraisals, providing rational feedback. - Communicates guiding principles and core values to all levels of employees.
- Ensures all employees provide a courteous and professional service at all times.
