**Job Purpose:

Responsible for the culinary operation of outlet. Responsible for all food production, develop menus, food purchase specifications and recipes. Supervise, mentor and motivate staff. Maintain highest professional food quality and sanitation standards.

**Duties and Responsibilities:

Ensure Compliance to Rules and Regulations

• Ensures compliance with all NagaWorld standards or relavant industry standards during all aspects of work;

• Ensures all employees adhere to NagaWorld’s Code of Conduct, Internal Rules and Regulations at all times.

General Job Functions

• Ensures prompt, courteous and accurate service to all customers to achieve high level of guest satisfaction;

• Be responsible for implementing hotel standards on food quality, preparation and presentation in his / her section;

• Recommends changes in systems and procedures to increase efficiency and improve service levels;

• Recommends changes in menu by introducing new dishes/presentations;

• Ensures that the hygiene and cleanliness of the kitchen area is maintained as per predetermined standards;

• Be responsible for controlling food wastage, without compromising on food quality;

• Ensures proper security and safety of raw and cooked food / equipment by proper and is safe to use;

• Ensures all the kitchen records are maintained properly at all times;

• Ensures availability of ingredients and organizes work within the kitchen at all times in order to provide prompt service;

• Maintains excellent intradepartmental communication by means of logbooks and various other memoranda as specified by the Executive Chef;

• Implements standards set by Executive Chef on food quality, preparation and presentation in his/her section;

• Defines the organization of work within his / her kitchen area including assignments, time schedules and vacations of staff;

• Ensures that inter-kitchen food transfers are accurate and conform to hotel policy;

• Ensures proper mise-en-place in his production sections for speedy preparation and service;

• Ensures hygiene and cleanliness of the kitchen area is maintained as per pre-determined standards;

• Ensures that all the kitchen equipment is operated, maintained and stored properly and is safe to use;

• Ensures all the kitchen records are maintained properly at all times as per organizational standards in the department;

• Ensures all organizational policies and standard are adhered to by all in the department;

• Maintains excellent intradepartmental communication by means of logbooks and various other memoranda as specified by the Section Head;

• Assists all in other areas of the operation when required.

• High School graduate or equivalent education required

• Able to communicate in English or additional language is an advantage

• At least 2-3 years working experiences related to the job

**Working Conditions:

This position may require extended working hours and may include evenings, weekends and public holidays.

**Direct Reports:

Any person(s) nominated by Management.