Job Responsibilities
Oversees all aspects of the kitchen. Accountable for the daily overall Food Service Operations assigned Outlets and Food & Beverage Events and Promotions
1) Assist Executive Chef in Planning of Food Events and Promotions
2) Contribution of articles for RECs e-News on Food Events/Promotions.
3) Plan food events and promotions
4) Control and direct the food preparation process
5) Monitor portion and waste control to ensure profitability
6) Accounts for the staff, expenses, food costs and performance of restaurant
7) Handle the legal aspects of Food Licensing and ensure standard food hygiene maintained
8) Handle and make decisions within guidelines from Management Committee/ GM/Secretary on the daily Food operations for Barker Lounge, L1883, Jackpot Bar, Poolside Café & Bar, Food Promotions & Events and Catering of Functions
9) Attend to members’ complaints and feedbacks
10) Account for the Staff, expenses, food costs and performance of F&B Department
11) Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained
12) Instil Discipline and provide training for Kitchen Staff
13) Survey market on new food items, change menu on intervals and prepares standardised recipes with photos
14) Ensure sufficient of stocks for sale and requisition of stocks
15) Conduct daily/monthly inventory on stocks
16) Any other duties/projects as assigned by Supervisor and/or Management
17) Manage Teams and/or Departments
· Communicate common goals, direction and accountability among staff
· Develop staff by coaching, mentoring and engaging career discussions
· Exhibit effective performance management practices within department in accordance with organizational policies and procedures
· Monitor budgets, forecasting, work allocations and staffing of the various departments, interview new staff
· Instil discipline and provide training for staff
· Handling all staffing responsibilities, including hiring and training. Review teams' learning and career development initiatives to align organisation's learning agenda
· Set staff work schedules and monitor staff performance
18) Others:
· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace
· Not engage in any unsafe or negligent act that may endanger yourself or others working around you
· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment
Qualifications and Education Requirements
· Diploma/Specialist certification in culinary arts
· 5-8 years of relevant experience with Food and Hygiene Certification
Required Skills
· Ability to provide creative innovative in menu, preparation and presentation in culinary forms
· Ability to multitask and have good time management skills
· Strong leadership qualities to lead and motivate team
· Dependable and good team player
· Good communication and interpersonal skills
· Excellent Service Orientation