Job description
Ensures that all food prepared and served are according to the standards set by the
Executive Chef / Executive Sous Chef.
Plans, directs, controls and co-ordinates the activities of all kitchen staff.
Assists the Executive Chef / Executive Sous Chef in planning menu, daily specials and food
promotions.
Estimates food consumption and prepares requisitions, indicating type and quantity of
food items, for approval by the Executive Chef.
Checks the quality and quantity of food received from the market, food store.
Controls cost by minimizing spoilage, maintaining adequate inventory of food and utilizing
food supplies.
Ensures that all kitchen staff complies with food safety standards in accordance to SFA’s
regulations.
Ensures that all machines, furniture, equipment and utensils are clean and in working
condition at all times.
Culinary skills in local , Asian or Western cuisine will be preferable in All day dining
concept with banquet operations support .
Well versed in Computer market list ordering and rostering
