Job Purposes
Participate in setting up plans, strategies and policies about for service of cooking and managing food and beverage for restaurants and banquets, to support food and beverage operations, satisfy customers’ expectation, and achieve goals and objectives of the organization.
Key Roles and Responsibilities
• Participate in setting up annual budget and directions of F&B Kitchen to provide mutual understanding throughout the organization
• Lead and manage kitchen operations in cooking and preparing food and beverage for restaurants and banquets under responsibility to meet customers’ needs and satisfaction in terms of ingredient quality and taste
• Examine preparation of ingredients following the standards to support kitchen operations effectively
• Monitor kitchen wares, utensils, and other equipment in good quality and ready for use
• Evaluate new dishes to increase customer’s satisfaction and organization’s profitability
• Monitor making reports to summarize overall food and beverage kitchen operations to propose to improve the performance
• Take care and advise business analysts to ensure effective performance and promotion preparation