Ensure guest satisfaction of the cuisine- Operate the kitchen to execute the highest level of culinary experience
Ensure guest satisfaction of the cuisine
Shares information and communicates with the Lounge Leader for all cuisine aspects of the Kitchen
Take note of F&B-related special requests and dietary preferences of guests l Monitor the buffet areas frequently
Talk with guests and explain features and cuisine options l Make menu recommendations and suggestions about the menu offerings
Present brief culinary moments in front of the guests with dishes coming from the hot kitchen
Ensures menu items match the published menu or cuisine labels l Follow up with the guests to ascertain guests' satisfaction l Communicate any changes of available dishes immediately to the Lounge Leader
Plan seasonal menu changes and writes menus, recipes
Operate the kitchen to execute the highest level of culinary experience
Receive delivery of ready-prepared or raw food items and ingredients from the off-site catering
Ensure the buffet, and a la carte menu is available, ready and set up as per the agreed timings
Control number of portions on the buffet to ensure quality, presentation and freshness
Support management and training of kitchen and back-of-house kitchen staff l Ensure cleanliness and food safety processes (HACCP) are followed and implemented l Manage daily orders and check quality of the receiving food products from suppliers and commissary off-site kitchen
Report wastage at the end of the day l Ensure the set budgets are achieved
Minimum Qualification: Degree or Professional Diploma in Culinary Arts or completed Culinary School Apprenticeship
Minimum Experience: 3 years minimum work experience within a luxury hotel or high-end restaurant