Responsibilities
- Oversees the preparation of banquet OS&E and the required equipment for food production & service for menu items.
- Oversees the cleaning and storage of banquet OS&E and the kitchens. Monitor and maintain sanitation & hygiene in all F&B areas.
- Ensures all staff carry out their duties according to the SOP.
- Liaise with the local hygiene authorities and be up to date with the hygiene regulations.
- Be responsible for ensuring that product, stock, and equipment are kept at optimum levels, in relation to the business needs, keeping in mind the various seasonal periods of the business.
- Introduce and monitor control procedures to reduce breakages and loss of equipment.
- Manage purchasing & stock control in consultation with the F&B Manager/ HBG Purchasing.
- Manage the development and implementation of safety/ security policies and procedures for the department/ unit/ outlet alongside the F&B Manager.
- Conduct department meeting with associates to keep them informed of updates, new directions, policies and procedures.
Requirements
- O-Level or equivalent
- At least 1 year of relevant experience in Banquet