Supervise day to day activities of assigned section in preparation of food items to outlets and functions to improve productivity and quality.
Assigns responsibilities and levels of operational authority within the Section.
Monitor and implement cost control and cost reduction measures on continuous basis.
Maintains effective communication on the activities of the Section with other kitchen / operating departments within Hospitality in order to provide best possible service to guests.
To achieve maximum utilization of material, equipment and staff for quality of food.
Skills Requirements:
1 -2 years work experience in Five Star hotels.
1 year work experience in Five Star Hotel Apprenticeship
