1.Ensures that all company minimum brand standards have been implemented.
2.Plans or participates in planning menus and utilisation of foodsurpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
3.Reviews menus, analyses recipes, determines food, labour, overhead costsand assigns prices to menu items.
4.Observes methods of food preparation and cooking, sizes of portions, andgarnishing of foods to ensure food is prepared in prescribed manner.
5.Develops the skills and effective ness of all Culinary associates through the appropriate training, coaching, and / or mentoring.
6.Fine dining experience, good at French meal and Italian meal

1.Ensures that all company minimum brand standards have been implemented.
2.Plans or participates in planning menus and utilisation of foodsurpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
3.Reviews menus, analyses recipes, determines food, labour, overhead costsand assigns prices to menu items.
4.Observes methods of food preparation and cooking, sizes of portions, andgarnishing of foods to ensure food is prepared in prescribed manner.
5.Develops the skills and effective ness of all Culinary associates through the appropriate training, coaching, and / or mentoring.
6.Fine dining experience, good at French meal and Italian meal

1.More than 5 years experiences
2.Fluent in using English

1.More than 5 years experiences
2.Fluent in using English