• Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

• Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

• Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

• Conduct training on a monthly basis.

• Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

• Be constantly involved in all phases of the daily operation at the outlets

• Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

• Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

• Guide and lead new employees through their career in the outlets

• Adheres to rules and regulations set by the Management

• Monitor staff schedules, transfers, overtime, annual and statutory holiday.

• Conduct staff appraisals.

Minimum Qualifications/Experience:

1. Minimum Diploma qualification.
2. Minimum 8-year experience in Food & Beverage service.
3. Oral and written of English required
4. Basic knowledge in Microsoft office.
5. Pleasant with dynamic personality.
6. Have an absolute 'can do' attitude.