Key Responsibilities:•• Assumes the duties and responsibilities of the Executive Chef in his absence • Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence • Controls and analyzes, on an on-going basis, the level of the following:o Saleso Costso Issuing of foodo Quality and presentation of food and beverage productso Condition and cleanliness of facilities and equipmento Guest satisfactiono Marketing• Assists the Executive Chef in developing training plans, develops training material in accordance with the guidelines and implements training plans for the Food Production employees and other Food and Beverage employees • Works with Executive Chef and Director Human Resource to ensure the departmental performance of staff is productive. Duties include:o Assists in planning for future staffing needs o Assists in recruiting in line with company guidelines o Prepares detailed induction program for new staffo Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementationo Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needso Provides input for probation and formal performance appraisal discussions in line with company guidelineso Coaches, counsels and disciplines staff, providing constructive feedback to enhance performanceo Regularly communicates with staff and maintains good relationso Assists in developing work efficient rosters in line with local labour laws• Compete against a standard of excellence by setting high performance standards and pursuing aggressive goals • Strive for constant improvements and takes responsibility for achieving business results and persevere despite obstacles

• Participate in the planning and costing of menus• Develop and write standard recipes• Develop new dishes and products• Ensure that outstanding culinary technical skills are maintained• Assist with organizing special events and special food promotions• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly• Maintain a hygienic kitchen• Clean the kitchen and equipment• Maintain personal hygiene• Works with Superior and Director Human Resource to ensure the departmental performance of staff is productive. Duties include:o Assists in planning for future staffing needs o Assists in recruiting in line with company guidelines o Prepares and administers detailed induction program for new staffo Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementationo Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needso Provides input for probation and formal performance appraisal discussions in line with company guidelineso Coaches, counsels and disciplines staff, providing constructive feedback to enhance performanceo Regularly communicates with staff and maintains good relationso Approves leave after considering hotel occupancies.• Works with superior in the preparation and management of the department’s budget. Duties include:o Assists in co-coordinating the preparation of the departmental annual budgeto Controls and monitors departmental costs on an ongoing basis to ensure performance against budget

Pre - opening team member, Incharge for Cafe Uno, Lobby Lounge, Bar, Room Service And Pool Side

Was taking care of Western Section - Coffee Shop / IRD / Club Lounge / Banquet

Park Royal