HEAD CHEF

- Develop and update departmental SOP manual detailing standards of performance, P&B and service standards pertinent to the efficient operation of the kitchen in accordance to hotel’s policies, standards and municipality requirements - Work with senior culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing ensure the execution and achievement of the hotel’s preventive maintenance program - Supervise senior culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost