Establishes standards of food quality and preparation;
Develops new menus;
Co-ordinates with other departments on food selection and storage;
Supervises the pastry chefs in the preparation of all doughs, pastries, cakes, sweets, petit fours and sugar decorations;
Carries out inspection and maintenance of all machinery in pastry and bakery room;
Prepares cost lists and requisitions on market items.
Maintains quality and hygiene standard set by Executive Chef.

Controls budgets and expenditure, company financial policies and procedures, contracts and licenses, senior executive personnel records and fringe benefits;
Manages cash flow, loan and money changes;
Supervises the Credit Department, credit accounts, general accounting, cashier, income audit, costings;
Arranges Letters of Credit (lcs) for the company's purchases and liaises with suppliers.

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Plans, organises, directs and controls the marketing functions;
Reviews market and sales analysis to determine local and overseas market requirements;
Co-ordinates public relations activities relating to sales promotion.

Conducts upselling of beverage items;
Conducts marketing and promotion plans for beverages;
Takes care of the wine and liquor stocks in the restaurant;
Has good knowledge of wine and advises guests on selection;
Serves wine at the required temperatures.

Supervises the pastry cooks in the preparation of all doughs, pastries, cakes, sweets, petit fours and sugar decorations;
Able to operate all machinery in pastry and bakery room;

Carries out guard duty;
Regular patrol in premises;
Checks all entrances/exits/back staircases;
Ensures all items found in the premises are properly recorded and kept;
Conducts enquiry on incidents occurred;
Provides protection to VIP guests on management’s instruction.