Ensures the efficient operation of food production in his/her area put in charge of by the Executive Chef. Constantly analyzes cost and quality of food production, knows how to manage within the set budget and adheres to time management accordingly.
· Proven background in 5* hotels
· Banquet and ala carte knowledge a must
· Strong leadership skills and able to train
· Modern style and techniques of presentation
· Strong HACCP and hygiene knowledge
· Proven track record overseeing multiple outlets