Food & Beverage Production Planning

• Plan and design menus for food as well as beverages.
• Tastefully do pairing of wine with food.
• Follows guidelines laid by the Executive Chef on menu plan and design.

People Management

• Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. 
• Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level. 

• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

• Oversee the stock take and stock rotation for the assigned section. 
• Mo...