Oversee daily housekeeping operations to ensure cleanliness and orderliness throughout the property, maintaining brand standards.Develop and implement cleaning schedules and routines that optimize efficiency while addressing specific guest needs and preferences.Recruit, train, and motivate a high-performing housekeeping team, ensuring they are equipped with the skills to deliver exceptional service.Conduct regular inspections of guest rooms, public areas, and back-of-house spaces to uphold quality standards and identify areas for improvement.

Design and create bespoke cakes that reflect client preferences, ensuring every detail aligns with their vision.Expertly execute intricate cake decorating techniques, including fondant work, airbrushing, and piping to achieve high-quality finishes.Maintain a clean and organized workspace, adhering to food safety and sanitation standards to ensure product integrity.Collaborate with clients to finalize cake designs, flavors, and sizes, providing expert recommendations based on industry trends.

Oversee and manage all aspects of the stewarding department, ensuring smooth and efficient operations of the dishwashing and sanitation processes.Develop and implement effective cleaning and sanitation protocols in compliance with health and safety regulations to maintain a hygienic environment.Manage and maintain inventory of all kitchen equipment, china, glassware, and silverware, ensuring adequate stock levels and minimizing loss.Train, supervise, and mentor stewarding staff, fostering a positive work environment and promoting teamwork and professional development.

Prepare a variety of cold kitchen items including salads, sandwiches, canapés, finger foods, and plattersAssist in designing and preparing high tea menu items (savory and sweet selections)Ensure high standards of presentation, portioning, and plating for buffet and à la carte serviceSupport Chef de Partie in daily cold kitchen operations and mise en placeMaintain consistency in taste, texture, and visual appeal of all cold preparationsEnsure proper storage, labeling, and rotation of cold food items as per HACCP standardsMaintain strict hygiene and temperature control in cold kitchen operationsAssist in menu development for high tea and event catering setupsMonitor stock levels and support requisition of fresh ingredientsEnsure cleanliness and organization of workstations and equipment

Prepare and cook a variety of International and Far East dishes as per standard recipesAssist in daily operations of the staff café kitchen and ensure smooth serviceMaintain consistency in taste, quality, and presentation of all food itemsSupport the Chef de Partie in managing the assigned kitchen sectionEnsure proper food portioning and minimize wastageFollow and maintain strict hygiene and food safety standards (HACCP)Handle basic preparation such as chopping, marination, and sauce preparationEnsure proper storage, labeling, and rotation of food items (FIFO method)Monitor stock levels and coordinate with seniors for requisitionsMaintain cleanliness of work area and kitchen equipment at all times

Roles & ResponsibilitiesPlan and prepare nutritious, balanced meals tailored to health and wellness goalsDesign customized diet plans based on individual needs (e.g., weight management, medical conditions, lifestyle)Ensure meals meet dietary requirements such as low-calorie, diabetic-friendly, or high-protein dietsMonitor food quality, portion control, and nutritional valueConduct nutritional assessments and provide dietary counseling to staff/clientsEducate clients on healthy eating habits and lifestyle changesCollaborate with HR/management for wellness programs and health initiativesMaintain strict hygiene and food safety standards in the kitchenManage inventory with focus on fresh, healthy ingredientsStay updated with latest nutrition trends and dietary guidelines

Chef de Partie or Demi chef :  Experience in Mediterranean influence (French, Greek cuisine etc) Chef de partie or Demi chef : Lebanese Cuisine Chef de partie or Demi chef : Butchery Chef de partie or Demi chef : Josper, steak house & BBQ experience Chef de partie or Demi chef : Burgers, Shawarma, Sandwiches etc Chef de partie or Demi chefs : Far eastern cuisine, Nikkei cuisine Chef de partie or Demi chef : Latin American, Peruvian Chef de Partie & Demi chef :    Ala carte and In room dining experience Chef de partie & Demi chef :     Pastry & Bakery

Roles & ResponsibilitiesAssist the Head Chef in managing daily kitchen operationsSupervise and coordinate kitchen staff to ensure smooth workflowMaintain high standards of food quality, presentation, and hygieneMonitor food preparation to ensure consistency and taste standardsEnsure compliance with food safety and sanitation regulationsSupport menu planning, recipe development, and cost controlManage inventory, stock levels, and ordering of kitchen suppliesTrain and mentor junior kitchen staffHandle kitchen operations in the absence of the Head ChefEnsure timely preparation and service during peak hours

Oversee the preparation and accuracy of monthly financial statements, ensuring compliance with local regulations and accounting standards.Manage the day-to-day accounting operations, including accounts payable, accounts receivable, and payroll, to maintain efficient financial processes.Conduct regular reconciliations of general ledger accounts and resolve discrepancies promptly to uphold financial integrity.Develop and implement robust internal controls to safeguard assets and ensure the reliability of financial reporting.Coordinate and lead the annual budgeting process, working closely with department heads to align financial goals with company objectives.Prepare detailed analyses of financial performance and variance reports to provide strategic insights to senior management.Serve as the primary liaison for external auditors, facilitating smooth audit processes and ensuring timely completion of audits.Implement and maintain accounting software systems, ensuring they meet the evolving needs of the organization and enhance reporting capabilities.Stay updated on emerging accounting regulations and best practices to ensure compliance and improve financial processes.Train and mentor junior accounting staff, fostering a collaborative environment that encourages professional development and knowledge sharing.