Position Purpose
ā¢ Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering
ā¢ Oversee the implementation of processes and guidelines in Kitchen Operations
ā¢ Train & develop kitchen staff in the preparation of all meals to the highest quality standards
ā¢ Position kitchen staff according to operation needs to maximize kitchen efficiencies
ā¢ Manage quality and level of kitchen inventory as well as products delivered from suppliers
ā¢ Understand food cost models and how these impact the profitability of the restaurants
Responsibilities
ā¢ Menu Execution and Delivery
ā¢ Understand food cost models and how these impact profitability of restaurants
ā¢ Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard
ā¢ Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu
ā¢ Kitchen Processes and Concept Development
ā¢ Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies
ā¢ To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity
ā¢ Oversee the setting up and cleaning of stations by staff
ā¢ Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency
ā¢ Quality Assurance & Control
ā¢ Investigate causes and reasons for customer complaints pertaining to food quality
ā¢ Oversee operations to ensure compliance with all safety procedures and guidelines
ā¢ Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality
ā¢ Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition
ā¢ Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety
ā¢ People Management
ā¢ Lead team by providing guidance, support and motivation
ā¢ Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
ā¢ Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices
ā¢ Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
ā¢ Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor