 Capital budgeting for the kitchen.  Work out the events and festivals for the complete year including the trials, menu designing, props and the theme.  As a team leader to motivateand effective management of resources, manpower, cross- training. Conduct live demos, training programme & food festival.  Work out the food cost and maintaining it with in the limit of the budget.  Menu engineering &menu planning for the various Food & Beverage outlets.  Plan and oversee the a la carte as well as the buffet from the guest’s perspective & expectations.  Administrative work related to kitchen.  Strong customer service orientation and skills.  Develop standard recipes and maintain up-dated and accurate costing of all dishes prepared and sold.  Create and enhance cuisine preparation in line with international standards

 To plan out all the outdoor catering and banqueting right from the logistics to the execution of full events.  Capital budgeting and the budget forecast for the food and beverage department  Plan out the new cuisine to suite the client prospective.  Staff recruitment and planning for the big outdoor. Complete logistics in terms of place, satellite kitchen, equipment and hardware.  Menu engineering and standardization of recipe costing.  Administrative work related to kitchen.

 Is able to ensure innovative & creative food displays Logistics regarding the outdoor function and do the set up & planning according to the customer needs.  Communicates with guests, outlet managers, Events Management Team to obtain feedback. Assists in developing & administering F&B budget and promotional activities Plays a major role in reaching the brands restaurant margin targets. Is responsible for and guarantees ingredient costs, staff costs as well as all the department costs and expenses. Monitors & works closely with kitchen stewarding team to ensure high level of cleanliness and sanitation in all F&B kitchen areas. Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel specifications. Conduct monthly market survey with purchasing department and provide management a report for comparison. Reviews and analyses monthly profit and loss statement with GM, provide action plan on how to improve if required. A strong understanding of kitchen organization and administration. Ability to work effectively in a team environment and take initiative flexibility, problem solving and decision making skills.