To direct and guide the food production team is providing a consistent quality of food & beverage in all outlets, as per international standards, to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of teamwork and high employee morale. […]
Ensures availability of stock and raw ingredients by proper planning and co-ordination with purchase and stores.
Establishes recipes, methods of preparations, menu design, restaurant concepts inform the EAM of F & B/ Cost Controller/ Banquet Service Manager. […]
Keeps aware of trends, systems, practices and equipment...