Key Responsibilities:

• Performs the duties and responsibilities of the Executive Chef in his absence 
• Prepare dishes that that are attractive to our guests maintaining standard recipe and train junior staffs accordingly
• Controls and analyses on an on-going basis, Sales, Costs, Quality and presentation of food, cleanliness and equipment, Guest satisfaction
• Assists the Executive Chef in developing popular menus offering guests value for money
• Conducts daily briefings and other meetings as needed 
• Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared 
• Assists the Executive Chef in maintaining stocks of all food, material and equipment
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
• Assists in the preparation of the departmental budget, monitoring and controlling of departmental cost on an ongoing basis 
• Ensure that the overall department is motivated and that positive feedback on work performance is given. 
• Identify strengths and weaknesses and provide timely feedback to the individual.

Required skills and qualifications:

• SLC passed with current working experience as a CDP/DCDP
• Minimum 8-10 years of experience
• Excellent knowledge of menu engineering and costing
• Excellent record of training and leading a food production team
• Strong Communication and leadership skills
• Working knowledge of industry best practices- HACCP etc