RESPONSIBILITIES:
- Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs, kitchen utensils, etc., and monitor and track them closely to achieve and/or exceed the established business targets.
- Be proactive in the local F&B business environment; gathering the latest trends and market intelligence on food standards and products of competitive restaurants.
- Brainstorm with team to create and develop new and/or special promotional dishes and keep up with the latest market trends.
- Assist in menu engineering from time to time to ensure offerings are meeting and/or exceeding guests' dining trends and needs.
- Assist in coordinating the activities in the various sections within kitchen operation to ensure consistent good food quality, smooth and seamless operation, and achieving the highest guest dining experience.
- Coordinate all kitchen operations and activities to ensure adequate provisions of ingredients, working types of equipment, inventory and supplies, etc. for the smooth operation of the restaurant.
- Responsible for the preparation and control of daily and weekly market lists.
- Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
- Supervise and ensure the kitchen as well as stewarding areas are clean, tidy, and of high hygiene standards at all times.
- Review existing policies and work processes to streamline, simplify them, and leveraging on available technology/automation to achieve better labour productivity.
- Champion high food standards in RM and actively work to uphold such high standards by accepting feedback from guests and proactively seeking improvements in food preparation and presentation to meet/ exceed their expectations.
- Work closely with F&B Manager to handle guests’ food quality-related feedback, complains, service recovery promptly and addressing them at the source to ensure they will not reoccur.
- Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
- Comply strictly to all other operations and equipment usage safety and security regulations.
- Ensure the kitchen is safe, neat and tidy at all times.
- Collaborate closely with the Marketing team to drive online rankings by ensuring consistent good food standards to earn positive reviews.
- Ensure all required reports and administrative duties are submitted and completed accurately and timely.
- Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
- Plan and conduct regular On-the-Job training effectively.
- Perform any other duties and responsibilities that may be assigned.
REQUIREMENTS:
- Minimum 5 years of relevant experience in Indian cuisine in other restaurants
- Bachelors Degree required in food or hotel-related
- Positive service mindset and willing to go the extra mile
- Good human relations skills
- Good leadership and influencing skills
- Good communication (verbal and written), organisation, and presentation skills
- Ability to work independently and take initiative with good time management skills
- Strong knowledge and creativity in food planning and preparation
- Good grooming standards and personal presentation
- Must be flexible to work late/night shifts, including weekends and public holidays
