Financial:

• Oversee stock take, rotation, and monitor operating supplies to minimise food wastage and maintain cost effectiveness.

Operational:

• Check all equipment prior to service and ensure front of house food set ups comply with Chef guidelines.
• Prepare and cook food items across all kitchen sections, including mise-en-place, processing of meat, poultry, seafood, and vegetables.
• Maintain quality and presentation of all food served, following company recipes and specifications to ensure consistency.
• Follow all HACCP procedures in food production and galley maintenance, ensuring environmental separation standards are observed.
• Provide backup support for service lines and perform cooking duties at banquet functions and external events.
• Perform opening and closing procedures as assigned.

Team Management & Communication:

• Promote teamwork and cooperate with all departments to ensure smooth food delivery and service.
• Communicate effectively with Stewarding, F&B Outlets, and other departments to coordinate operations.

General Duty:

• Demonstrate thorough knowledge of menus, recipes, and food preparation techniques across all kitchen sections.
• Possess strong knife skills and comprehensive understanding of HACCP procedures and food safety regulations.
• Monitor consumption, stores, and receiving to ensure compliance with Accor standards.
• Be conversant with all hotel services and facilities to provide informed recommendations on food and beverage combinations.
• Perform all other tasks assigned by senior management.