General Description
Work alongside with Cold Kitchen Head Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and meeting high standards of food hygiene. Especially in the absence of Cold Kitchen Head Chef.
Key Responsibilities
- Responsible for all food production in the Cold Kitchen
- Assisting Head Chef in managing all day-to-day operations of the kitchen and overseeing a team of junior cooks and other staff members, as necessary
- Offers suggestions and creative ideas that can improve upon the kitchen’s performance
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Ensures that food is top quality and that kitchen is in good condition
- Assists with menu planning, inventory, and management of supplies
- Proactive in reducing ingredients cost and seeking ways to reduce food wastage
- Solves problems that arise and seizes control of issues in the kitchen
- Carry out administrative duties to maintain an efficient workspace
- Any other ad-hoc duties / projects as assigned by Management.
Job Requirements
- Minimum 5 years of relevant working experience with similar capacity, preferably in central kitchen environment
- Possess good communication and interpersonal skills
- Detail-oriented, dynamic, motivated, strong sense of responsibility
- Understanding of food safety practices
- Able to work in a fast paced environment
- Able to perform shift works if necessary
- Willing to work on weekends and Public Holidays
- Initiative and self-motivated with positive attitude
Qualifications
Diploma or equivalent
