. Job Scope
• Cook dishes according to daily/ weekly/ monthly/ special festive menu.
• Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage.
• Ensure freshness and quality of ingredients used and dishes served.
• Ensure that the kitchen area is always kept clean and dry. Supplies/ Stocks Control • Maintain supplies to ensure adequate but not over-order and no wastage.
• Checking of goods receivable from suppliers • Practice good food hygiene and safety standards • Inspects and checks operating equipment to ensure good working conditions. Administration
• Prepare roster accordingly and schedules manpower.
• Prepare attendance sheet, overtime process and team leave application etc.
• Ensure all colleagues’ time in and out are taken and accounted for.
• Ensure the team’s Public Holidays and Annual Leaves are planned, approved, and cleared. • Record discipline matters after counselling employees.
• Ensure team members’ documents e.g., forms are submitted to Head Office timely.
• Attend meetings when required. Outlet Management
• Co-creation of daily and festive menu
• Preparing food on a timely manner according to required menu.
• Ensure quality and quantity of food served and appearance. • Ensure proper coordination of festive decoration with marketing and client. Hygiene And Work Safety
• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination.
• Reinforce all outlets follow strictly.
• Observe safe work procedures when handling equipment
Hygiene And Work Safety
• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination.
• Reinforce all outlets follow strictly.
• Observe safe work procedures when handling equipment
