Key Responsibilities

• Oversees Main Kitchen Outlets (Hot Kitchen, Cold Kitchen, Butchery, Receiving and Dry Store)
• Influences the skills, knowledge, attitude, communication and team spirit of every culinary colleague
• Creates enthusiasm for training and development amongst all the Culinary colleagues
• Motivates and leads by example
• Communicates local and international food trends and market needs to the Culinary team
• Plans in conjunction with the Executive Chef, activities, promotions and implement menu according to the annual marketing plans
• Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan
• Participates in colleagues' performance appraisal
• Ensure disciplinary and grievance procedures are properly adhered to and followed
• Responsible and accountable for the overall food cost as well as kitchen supplies, energy costs and utensils
• Handle Guests' comments and complains and ensure corrective actions are taken timely
• Constantly involved in improving operations efficiency and improving food cost through strategic planning and forecasting
• Responsible for the labour budget of the Main kitchen
• Control manpower distribution throughout the kitchens, by overseeing the scheduling of all sections and makes adjustments by anticipating the Hotel's business
• Plan and supervise all menu implementations in a timely manner
• Create and develop new dishes and recipes by keeping up with the latest market trends
• Ensure that operation and processes comply to MOHG and FLHSS&E standards
• Any adhoc tasks assigned by the Executive Chef

Key Requirements

• Minimum three (3) years of experience in a same capacity as Executive Banquet Chef in international luxury hotel groups
• Service-oriented team player with strong leadership and people skills
• Able to multi-task and work in a fast-paced environment