Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

Together with the Outlet Manager, plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

Together with the Outlet Manager, plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

Luxury Hotel working experience is preferred

Team Player

With creative thinking

Luxury Hotel working experience is preferred

Team Player

With creative thinking