Job Summary:
Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.
Key Responsibilities:
· Responsible for the overall daily food production and back of the house operations.
· Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
· Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
· Supervise a team of kitchen staff and ensure that they perform their duties as required.
· Maintain and enhance manpower management by daily effective communication.
· Plan and execute monthly rotating menus and special food promotions with the Unit Manager.
· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
· Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.
· Attend weekly service meetings to improve and enhance service level.
· Performs any other duties as directed by the Head Chef and Unit Manager.
Key Requirements:
· Minimum 4 years’ experience in similar capacity with or without qualification.
- Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
- Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
- People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
- Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
- Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.
- Use equipment and materials in a safe and acceptable manner, apply established food safety procedures, use appropriate safeguards and observe common sense rules in all on-the-job activities.
- Team player and maintain culinary standards up to company’s requirements
