Tổ trưởng bếp Tiệc/ Banquet CDP

• Under the guidance and supervisor of the Executive Sous Chef, within the limits of established policies, procedures and Food & Beverage recipes, oversees and directs all aspects of the banquet kitchen operation.

• Supervise the function of all Asian kitchen employees, facilities and cost, hence contribute to maximizing the overall F&B department profit.

• Control and analyze, on an on-going basis the following:

 Sufficient production, quality level, presentation, Marketing and guest satisfaction.

 Guest satisfaction.

 Cleanliness, sanitation, hygiene.

 Prepare standard Recipes for Executive Chef Approval.

 Prepare with Executive Chef, Executive Sous Chef promotions to market needs.

• Ensure that production is done with only the best quality at all times.