• Supervises the Kitchen Section of the Food and Beverage Department. […]
• Ensures that the work progresses as it should within the time available. […]
• Checks guest satisfaction levels by exercising a presence in the restaurant at meal times. […]
1. Ensures that the menu is correctly executed and the menu complies with the standard measurements of ingredients per menu. […]
5. Provides rigorous management in controlling raw material stocks, especially in terms of cost.
6. Creates special daily menu or suggests menu for the Hotel for approval of Management. […]
9. Works closely with other departments...