Responsibilities
• Assist the Sous Chef / Operations Chef in managing and administering the kitchen operations.
• Maintain food quality, presentation, kitchen labour & related cost controls.
• Ensure that standard operation procedures are consistently adhered to.
• Maintain & follow through on proper maintenance and sanitation of kitchen equipment and facilities.
• Assign specific duties to all kitchen staff under his supervision and set expectations for their work.
• Participate in outlet staff scheduling, evaluation, training, etc.
• Suggest and assist with menu and recipe upgrading, development, costing & implementation
• Attend Food & Beverage meetings and briefings as and when required, conduct daily line ups and ensure appropriate information is channelled to the team in an effective manner.
• Ensure effective lines of communication are in place at all level
• Setup workstation with all needed ingredients and cooking equipment
• Monitor stock and place order when there are shortages
Requirements:
• At least 3 years of relevant working experience.
• At least 1 year of experience in a supervisory role.
• Ability to work in a team environment.
• Excellent interpersonal & communication skills
• Knowledge of various cooking procedures and methods
