- Provides direction for all day-to-day operations.-Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.-Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.-Ensures property policies are administered fairly and consistently. - Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. - Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify employee problems or concerns. - Supervises and coordinates activities of cooks and workers engaged in food preparation. - Demonstrate new cooking techniques and equipment to staff. - Develops and implements guidelines and control procedures for purchasing and receiving areas. - Establishes goals including performance goals, budget goals, team goals, etc. - Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. - Manages department controllable expenses including food cost, supplies, uniforms and equipment. - Participates in the budgeting process for areas of responsibility. - Provides direction for menu development. - Monitors the quality of raw and cooked food products to ensure that standards are met. - Determines how food should be presented, and create decorative food displays. - Recognizes superior quality products, presentations and flavor. - Ensures compliance with food handling and sanitation standards. - Maintains purchasing, receiving and food storage standards.

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.

• Responsible to all FB Kitchen Outlet operational running day to-day and inform the Food and Beverages Manager or designate, of any major decision taken which did not require his/her action and any other relevant information. • Maintaining High Standard for the Hygiene and Sanitation and checking all about the cleanliness in the all section. • Participates in the preparation of the food and marketing programs. • Control and analyzes, on a on-going basis, the following :  Sales  Ordering and receiving material and ingredient of the weekly market list  Stock control  Food Cost  Kitchen Operational Standard  Quality and presentation of Food quality product • Attend and participates to other meeting as required by the administrative calendar. • Monitor local competitors and compare their operation with others Food and Beverages operational. • Conduct training season for developing staff. • Assist the F&B Manager in determining the minimum and maximum stock for the stock of all food material and equipment.

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Contract ended due to covid 19

• Responsible to all FB Kitchen Outlet operational running day to-day and inform the Food and Beverages Manager or designate, of any major decision taken which did not require his/her action and any other relevant information. • Maintaining High Standard for the Hygiene and Sanitation and checking all about the cleanliness in the all section. • Participates in the preparation of the food and marketing programs. • Control and analyzes, on a on-going basis, the following :  Sales  Ordering and receiving material and ingredient of the weekly market list  Stock control  Food Cost  Kitchen Operational Standard  Quality and presentation of Food quality product • Attend and participates to other meeting as required by the administrative calendar. • Monitor local competitors and compare their operation with others Food and Beverages operational. • Conduct training season for developing staff. • Assist the F&B Manager in determining the minimum and maximum stock for the stock of all food material and equipment.

• Responsible to Kitchen operational for Breakfast until Dinner including serving the food for the whole family . • Maintaining High Standard for the Hygiene and Sanitation and checking all about the cleanliness in the kitchen and dining area. • Responsible for any dietary need for the family as instructed by the Doctor in charge. Controlling and Reporting the weekly cost and purchase for the Food and Beverage.

• Responsible to all FB Kitchen Outlet operational running day to-day and inform the Operational Manager, of any major decision taken which did not require his/her action and any other relevant information. • Maintaining High Standard for the Hygiene and Sanitation and checking all about the cleanliness in the all section. • Responsible for making the staff schedule and attendance record every months. • Control and analyzes, on a on-going basis, the following :  Sales  Ordering and receiving material and ingredient of the weekly order  Stock control  Food Cost  Kitchen Operational Standard  Quality and presentation of Food quality product • Attend and participates to other meeting as required by the administrative calendar. • Monitor local competitors and compare their operation with others Food and Beverages operational. • Conduct training season for developing staff. • Responsible for preparing food for any VIP of the house.

• Responsible for making any preparation for daily operational. • Making the food as order by guests. • In charged for the section in senior absence. • Responsible for hygiene and sanitation program as standard.