To assist the Head of Production and to ensure the smooth operation of Central Kitchen.
DUTIES AND RESPONSIBILITIES
• Plan schedule and logistic matters.
• Overlook daily operations and functions.
• Run independently and supervise a small team of cooks under his wing.
• Ensure that kitchen S.O.P. is being observed by the staff.
• Control and maintain food cost and quality.
• Ensure upmost hygiene condition of the central kitchen.
• Conduct training to the staff pertaining to proper handling of equipment and its safety rules.
• Ensure quality check on products from the kitchen.
• Manage the kitchen and maintain its average stock level.
• Perform daily ordering of stocks from supplier and central kitchen.
• Ensure products are despatched to outlet according to established standard of presentation.
• Any other duties assigned by superior.
MAIN QUALIFICATION / EXPERIENCE / SKILL AND ABILITY
• Minimum Secondary 4 qualification
• Bilingual in English and Mandarin / Oral and Written
• Min 3 years of experience in hotel trades and has held Section Head Position
• Must be able to work under pressure.