ob Responsibilities:
- Monitor food quality and consistency, ensuring that all food presented to our guests meets the highest standards.
- Implement proper purchasing, receiving, and ingredient storage standards in the kitchen.
- Assess the freshness, presentation, and temperature of food served on a continual basis.
- Control food portioning, serving practices, and ingredient purchases to align with standard operating procedures, minimizing wastage.
- Plan and update menus, propose recipe costing for approval by the Head Chef/F&B Manager.
- Participate in F&B promotions as needed.
- Maintain personal hygiene and grooming in accordance with National Environmental Agency standards and HACCP guidelines.
- Uphold the highest standards of cleanliness, hygiene, and sanitation in the kitchen, covering areas such as refrigerators, freezers, ceilings, walls, floors, shelving, working tables, and utensils.
- Ensure hygienic storage of all equipment in designated areas.
- Swift and efficient storage of perishable items, utilizing all items completely to avoid wastage.
- Guarantee the freshness of all ingredients, adhering to their expiry dates.
- Prevent the use of spoiled or contaminated products in any phase of food preparation.
- Actively respond to and handle guest problems and complaints.
- Perform any other ad-hoc duties as assigned.
Requirements:
- Solid knowledge of Western cuisine and Salad bowl with a minimum of 3-5 years of working experience.
- Proficient in food planning and preparation with a creative approach.
- Strong team player and problem solver.
- Effective communication and interpersonal skills.
- Availability to work on weekends and public holidays.
