Kitchen Planning

• Plan and design menus for food as well as beverages.
• Tastefully do pairing of wine with food.
• Follows guidelines laid by the Executive Chef on menu plan and design.

People Management

• Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. 
• Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level. 
• Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

• Oversee the stock take and stock rotation for the assigned section. 
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Operations Man...