• Help formulate and continually upgrade the Departmental Operations Manual, detailing standards of Performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with hotel policy. • Interact with management of other departments within areas of responsibility and to develop solid working relationships with them. • Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations. • Liaise with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control. • Liaise with the Stewarding department in order to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all Kitchen areas. • Liaise with Banqueting and Outlet Managers (or designates) to ensure a constantly good standard of food quality, efficient profitability and creative presentation. • Liaise with Engineering in order to ensure prompt and efficient repair and maintenance. • Meet and interact with representatives of the local community and potential guests as required. • Monitor food standards in each Outlet and Banquets. • Make recommendations to Management for modernisation of equipment, production methods, presentation and improved guest satisfaction. • Communicate regularly with Executive Chef and Restaurant Chef de Cuisines (or designates) to keep them informed of policies and procedures, special further improvement plans and guest comments. • Ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations. • Provide management with creative ideas to project and enhance the Image of Sangha Resort. • Maximise employee productivity to minimise payroll costs. • Liaise with Restaurant Chef’ de Cuisines (or designates) in order to ensure correct scheduling of employees. • Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development. • Assist the Restaurant Chef’ de Cuisines (or designates) to fulfil their responsibilities. • Ensure that all employees have a complete understanding of and adhere to the hotel policies and procedures. • Plan and organise all training activities within the department. • Conduct Employee Performance Appraisals in order to review employees' general performance, discuss existing performance and areas for improvement. • Supervise department's Orientation Programmes for new employees in order to ensure understanding of the policies and procedures of the hotel. • Ensure that both he and his employees participate in any scheduled training or development programmes that may improve personal or departmental standards. • Ensure that his employees provide a friendly, courteous and efficient service at all times
• Strong communication skills, verbal, listen and writing • Innovative, pro-active and reliable • Ability to work well under pressure and in a multi-cultural environment • Cost awareness • intermediate Food and Hygiene training certification • Managerial & Computer Skills • High Communication Skills and fluent in English. Additional Language is a plus • Knowledge of Product Specification • Creative in terms of quality/presentation of food • Leadership and Team builder • Versatile & Resourceful
F&B / Hospitality
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