JOB RESPONSIBILITIES
* Lead and coach Culinary team with Standard Recipes, Cooking Methods and Ingredients for Regular Menus, promotions and Festivals.
* To develop systems and procedures in Culinary for effortless implementation of recipes consistently, adhering to food safety norms
* Production Planning - To strategize Production planning & Display as per revenue and sales trends, upgrading Menus & concepts time to time. Ensure the menu matrix is sound for the cyclic menu. Ensure there are provisions for wellness and special diets.
* Data Analysis - To analyse Consumption trends & Popularity Analysis Reports, evaluating their economic and logistic impact on Operations
* Purchase - Guide SCM team and work closely to maximize Cost benefits & upgrading Brands of raw materials considering costs at all time. To review and improve procedures in conjunction with Purchase head for operational and commercial efficiency
* People Hiring and development – To work closely with HR team and hire the most suitable resources available for culinary team. To identify and groom High performers and award them with suitable tasks
* Training & Team Development, Growth and Retention Strategies
* Health and Hygiene – To strive for the certifications with Ops and QA team – ISO 22000, OHSAS 18001, 5S, HALAL
* To plan, design and execute as per new project requirements liaising with internal and external departments
* Work closely with F & B management and team members to assure that food production consistently meet the highest standard of guests dining experience
* Technology – Should have the zeal to embrace technology and implement in Culinary Operations
* Commercial Mindset – the ability to crunch numbers is desirable
* Assist in the development of collateral for Marketing purposes and assist in the overall Marketing Strategy with regard to F&B programming
* To closely work with the local Management and Regional HQ and meet the expectations laid out by PPG
* To Maintain Net Material Cost within budgetary Parameters and proactively monitor Gross Components to identify the problem areas
* To strategize as per revenue and sales trends, upgrading Menus & concepts time to time
* Guide SCM team and work closely to maximize Cost benefits and upgrading Brands of raw materials
* Approve the requisition of products and other necessary food supplies
* Control food and supplies wastage
* Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas and equipment through establishment of a regular cleaning and maintenance schedule
* Ensure all kitchen staff are trained and aware of the safety, sanitation and accident prevention principles
* Ensure all health and safety regulations are adhered to the Company’s and local Food and Environmental Hygiene Department’s requirement
* Preparation of annual budget, project food cost, labor and other related cost
* Provide training and professional development opportunities for all kitchen staff in order to maintain a professional workforce
* To represent team and ensure good FSMS/ quality scores in internal audits, guest feedbacks and External audits
* Ensure 100% compliance to daily CPR reporting of all units in UK.
JOB REQUIREMENTS
* More than 15 years’ experience in F&B operations, preferably in 5 star Hotels, Cruise, Flight Caterings; International Work experience preferred
* Graduate from a reputed Hotel Management Institute
* Minimum 5 years of experience in Management roles
* Multiple venue management is essential
* Accountability and able to work independently
* Excellent customer service, interpersonal and communication skills
* Have the relevant vocational training council certificate with be given priority
* Have the health supervisor or manager of health treatment certificate is preferred