Responsibilities
· Overall take charge of the kitchen’s daily operations.
· Innovate and create new dishes for promotions.
· Monitor and control stock levels to ensure correct stock rotation is being followed.
· Administer the purchasing and receiving procedures
· Keep to the budgeted food costing.
· Implement health and safety procedures in the kitchen.
· Manage compliance with F&B hygiene policies and procedures
· Train cooks
Requirement
Minimum 3 years experience
Possess organisational skills.
Effective communicate skills to work with the team to bring in the desired result
Critical thinking and manage crisis situations
Meticulous and result-oriented
Team player with positive attitude
Ability to control staff in a fast-paced environment
Prepared to work during weekends and public holidays
