* Involves in menu implementation, includes menu familiarization and training.* Ensuring Food Safety program and OH&S are implemented, in line with organization goal.

* Responsible of menu planning, menu costing, and menu design.* Responsible of food purchasing and day to day operational.* Provides menu training and familiarization to junior staff.* involves on restaurant promotion and events.

* Primarily stationed in Veranda Restaurant, assist restaurant Head Chef on daily operational includes design Poisson Du Jour and Plat Du Jour includes displays and its costing.* Responsible for Brunch menu Planning and ordering.* Involves in production and execution of Garde Manger and Banquet functions.

* Liaise with Captain On Board in regard of ship routes and destination to execute Provision ordering.* Provides on menu planning and on board meals for crews.* Ensure the Food Safety Audit, waste management and training applied on board.* Maintain communication with Head Office Catering Manager as well as prepare monthly Food and Accommodation Budget.* Conduct provision inventory and on board catering reports.

* Involves in Garde Manger Cold production for Banquet, Restaurants, Horizon Club, and Lobby Lounge, such as salads, cold cuts, fruits section, sandwiches and displays.* Maintain food safety in line with Shangri-La Food safety Management.* Maintain good communication inter department.

* Introduction of Hotel Operational and Food service ( Hot and Cold Kitchen), Western, Local and Nonya Cuisines.* One on one with restaurant Head chef on theory implementation to the actual operation.* Task and Assessment completion.