The Position: To oversee and manage the complete service delivery of guest's individual Food and Beverage services, according to the set standards and procedures defined by the F&B Manager and Restaurant Supervisor. This will require the job holder to co-ordinate between the guest's specific individual requirements and the areas of production, ...

... to food, equipment, staff and stores from senior chefs and production staff. EXPERIENCE AND QUALIFICATIONS: * A qualification in professional cookery or similar from a recognised training institute or a minimum of 5 years experience in an upmarket catering establishment with exposure to various catering styles and services of which ...

... catering team; • Plans menus in consultation with chefs; • Ensures health and safety regulations are strictly observed; • Budgets and establishes financial targets and forecasts; creates the budgets • Monitors the quality of the product and service provided; • Keeps financial and administrative records; • Manages the payroll and ...

The Position: To manage the complete service delivery of guests individual Food and Beverage services, according to the set standards and procedures defined by the HOD F&B. This will require the job holder to co-ordinate between the guests specific individual requirements and the areas of production, (chefs, production kitchen, beverage services), ...

... way. He/She will aid and assist the Executive Chefs in the daily duties and requirements of the department and deputize on his/her behalf as required. He/She will schedule staff roster and coordinate the work of production staff to ensure that food preparation is as per menu specification, that recipes and ...

... line of business. Manage up to five subordinate Chefs/Line Leaders who supervise up to 66 Team Members. Responsible for the overall direction, coordination, and frequent evaluation of the BinHendi Commissary Operation. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, ...

... Attend monthly restaurant meetings with managers, asst. managers, chefs, asst. chefs, supervisors. Discussions to include all aspects of a restaurant’s operations. Brief Asst. VP & VP during fortnightly meetings. Review and follow up with Mystery ...