Responsibilities:
· Reports to the Chef de Cuisine/ Sous Chef on a daily basis for communication of concerns and opportunities
· Assists in managing the activities of assigned outlet kitchen
· Assists in maintaining food quality and presentation
· Assists with maintaining kitchen labor and related costs controls
· Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required
· Maintains proper product and work flow
· Maintains a complete SOP Manual for Outlet Kitchen Operations
· Follows up on quality control with the most economical usage of products
· Monitors that Job Descriptions of kitchen staff are performed as stated
· Observes movement of menu items, anticipates and recommends changes to meet rising Member’s expectations
· Follows through on proper maintenance and sanitation of kitchen equipment and facilities
· Follow through on implementing progressive staff training and development programs
· Suggests and assists with menu and recipe upgrading, development, costing and implementation
· Ensures effective lines of communication are in place at all levels
· Provides budget recommendations and adheres to objectives set and established by the management
· Attends briefings as and when required, conducts daily line up’s and ensures appropriate information is channeled to subordinates in an effective manner
· Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands
· Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas
· Performs all duties delegated to Management Staff and conducts himself in a “Role Model” manner, so as to encourage all employees to likewise
· Provides and conducts training for junior staff on Basics & food handling techniques
· Adheres to deadlines and objectives for the yearly business plan
· Any other duties as assigned
· Ensure daily HACCP system in place.
· Able to take over the operation when Sous chef not on duty.
· Able to handle purchasing and pre order market list.
Requirements:
· Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications
· Minimum of 8 years' experience with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on American Style) in comparable operations
· Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine (Only apply for Asian cuisine position) and influences
· Knowledge of religious dietary requirements
· Fluent in English Language
· Understand production flow and knowledge in equipment usage
· Knowledge in basic computer skills
