Description:

Your main duty is to supervise the complete food preparation process, from menu planning to production, encompassing all dishes crafted for the restaurant, banquet, and staff cafeteria. Additionally, you will be involved in menu conceptualization, defining food purchase requirements, and establishing standardized recipes. Your pivotal function is to influence the culinary direction and triumph of the hotel by integrating culinary expertise with proficient management abilities to provide an outstanding dining venture.

 

Requirements:

• Knowledge of menu development and menu engineering
• Familiar with food and hygiene codes, policies and procedures
• Strong oral and communication skills
• Working knowldge of MS Office