1. Ensures that all food prepared and served are according to the standards set by the Executive Chef / Executive
Sous Chef.
2. Plans, directs, controls and co-ordinates the activities of all kitchen staff.
3. Assists the Executive Chef / Executive Sous Chef in planning menu, daily specials and food promotions.
4. Estimates food consumption and prepares requisitions, indicating type and quantity of food items, for approval
by the Executive Chef.
5. Checks the quality and quantity of food received from the market, food store.
6. Controls cost by minimizing spoilage, maintaining adequate inventory of food and utilizing food supplies.
7. Ensures that all kitchen staff complies with food safety standards in accordance to SFA’s regulations.
8. Ensures that all machines, furniture, equipment and utensils are clean and in working condition at all times.
Job requirement
1. Certificate or Diploma in culinary skills or equivalent with at least 5 years relevant experience.
2. Good time-management skills and able to work under pressure
3. Team player with good leadership and communication skills
4. Able to do shift work, weekends and public holidays
