Kiến trúc DSD

Responsible for the preparation of menus , taking into consideration of the following:

Control and analyze on an on-going basis as following:

Quality levels of production and presentation.

Staff satisfaction.

Operating food cost.

Cleanliness, sanitation, hygiene.

Responsible for the production, preparation and presentation of all food items in areas concerned to ensure highest quality at all times.

Local requirements

Market needs

Controls quality and quantity of incoming goods

Potential costs

Availability of food products

Inspect perishable food items received for quality control

Check punctuality of all staff assigned to him/her.

Supervise the staff to maintain good grooming and standard of uniforms.

Interview potential candidates

Check stock and products.

Check food items prepared by his/her subordinates and correct any mistakes immediately.

Have knowledge of all cooking ingredients, techniques, preparation and equipment in his/her sections.

Alert in energy saving.

• Opportunity to grow at the property, the company and across the world!

QUALIFICATIONS:

• Solid proven communications & customer interaction ability

• Ability to work well and deliver under pressure, manage duties within deadlines

• Excellent organizational skills and attention to details

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