Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
Accountable for food cost management, menu planning, development and creation of new products when required
To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
housekeeping, and cleanliness & tidiness of work area
Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level
