About Us
Banyan Tree Group is one of the world’s leading independent, multi-branded hospitality groups. The Group’s diversified portfolio of hotels, resorts, spas, galleries, golf and residences is centered on five award-winning brands (Banyan Tree, Angsana, Cassia, Dhawa and Laguna) that offer exceptional design-led experiences for global travellers of today and tomorrow. Founded in 1994 on the core concept of sustainability, Banyan Tree Holdings seeks to create long-term value for all stakeholders and destinations across its network of properties, products and brands, through a purpose-driven mission.
With over 15,000 associates across 24 countries, the Group’s Banyan Tree Management Academy was established in 2008 to support its goals through advancing people development, management excellence, and learning with integrity and meaning.
Banyan Tree Holdings has received more than 2,900 industry awards and accolades since inception. It has also received recognition for its commitment to environmental protection and community development through its non-profit arm, Banyan Tree Global Foundation, which aligns the Group’s efforts to the UN Sustainable Development Goals.
Job Description
To create optimum customer satisfaction by providing the highest standard of food quality and presentation, at the same time maximizing the profit margins through effective management of all kitchen functions. Responsible for menu creation, staff management, financial planning, Food Safety, and creating a positive work environment.
- Directs and coordinates all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and that guest expectations are met.
- Coordinates with Food and Beverage operations to ensure that all banqueting and restaurant operations function efficiently and on time.
- Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
- Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive prices.
- Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained
- Prepares in conjunction with the Food and Beverage Manager an annual menu change cycle and ensures the relevant changes occur as planned.
- Prepares and implements, in conjunction with the Food and Beverage Manager, an annual food and beverage promotion plan for all restaurants.
- Coordinates the design and implementation of all buffet set-ups, tea/coffee breaks, and food displays, including cubes, props, and decorations, ensuring they are maintained in good condition
- Ensures the market list is prepared daily to ensure an adequate provision of fresh produce.
- Ensures that accurate recipes are prepared and costed for all menu items, and maintained up to date.
- Utilizes sales analysis in menu planning and implements menu engineering techniques.
- Assists the Food and Beverage Manager in the preparation, monitoring, and controlling of the Food and Beverage budget.
- Maintains an efficient administration within the department, preparing and submitting operational reports on time.
- Ensure that the Banyan Tree Food Safety Management System is implemented, followed, and regularly monitored, with monthly internal audits and meetings, and reports.
- Is responsible for the standards of cleanliness and hygiene in all kitchen and related areas.
- Ensures that employees are selected, trained, evaluated, and rewarded in compliance with existing employee management systems.
- Coaches, counsels, disciplines, and develops subordinate employees
- Support the Corporate Social Responsibility program of the Group through the implementation of policies and activities that contribute to environment-friendly practices and community – sensitive in the property.
- Contributes to risk management activities for the property.
- Leads and is responsible for the implementation of the internal talent development program.
Requirements
- 8-10 years experiences in hotels management chains
- Technical certificate or diploma
- Good English language skills
- Ability to lead, motivates, and develops a team of individuals
- Strong organisational skills
- Detailed working knowledge of kitchen management
- Ability to work under pressure
- Good interpersonal skills required. Interacts principally with colleagues and occasionally with guests
- Computer literate
- Good health, mature and pleasant personality, very neat appearance
We regret that only shortlisted candidates will be notified.
Thank you!