JOB SUMMARY
Assist the Sous Chef in maintaining a smooth functioning Main Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, and maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.
DUTIES AND RESPONSIBILITIES
- Supervising all phases of food production. This includes banquet and cold prep in general, store room.
- Maintain food quality and service in accordance with standardised company recipes and procedures throughout all food producing areas.
- Check daily use records, production charts during peak and off peak period, adjusts estimating to the daily flow of business if necessary eliminating over production and waste.
- Maintains and supervises good housekeeping, practices in all food producing areas, strictly enforcing “Clean As you Go” policy, also throughout all walk-in-fridges and reach-ins.
- Check out all work station at beginning and end of the shift. Constantly spot checks food, to ensure foods meet our portion control and quality standards.
- Assist to schedules and conducts regular monthly employee meeting with all Kitchen employees. Prior to this, will solicit area managers and lead hourly employees for topics to establish an agenda.
- Actively seeks to develop a back-up person for his own position.
- Assist in maintaining budgeted food and labour cost in order to produce desired profit.
- In order to avoid personnel problems, will make extra effort to listen to all employees complaints and immediately communicate to Sous Chef or Executive Sous Chef, and Executive Chef in order to avoid employee turnover and keep morale at highest level possible.
- Make sure that all employees throughout entire food production area have proper tools in order, sharpened and clean and all stations available. This must include clean utensils, pots, pans and sheet pans. Make sure that utensils are rinsed daily in iodine water, it will retard any kind of bacteria growth and transmission.
- Responsible in weekly taste panel to ensure quality food being served.
- Conduct daily 15 minutes training including the 20 basics.
- Ensure all banquet function are served on time and of quality, need to work long hours when required.
- Any other duties as may be assigned from time to time.
JOB REQUIREMENTS
- Strong in leadership
- Must be able to oversee a kitchen
- Responsible in daily operation
- Good interpersonal and communication skills
- A good team player
We regret that only shortlisted applicants will be notified.
