Working closely with the Executive Chef, you will be responsible for menu & food research development (Ala Carte and Buffet for Cold Kitchen Section), food costing, and the overall day to day operation overview food quality and food safety .
Actively on follow the trends worldwide
Actively share ideas, opinions and suggestions to improve the environment and menus
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback
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