Key Responsibilities:
- Overall Kitchen Operations: Assist in coordinating and executing all aspects of kitchen operations to ensure efficiency and quality standards are met.
- Customer Service: Engage in effective communication with customers, serve food, and maintain cleanliness in customer-facing areas to enhance their dining experience.
- Monitoring Food Quality and Quantity: Regularly monitor food preparation processes to maintain quality standards and ensure portion sizes meet profitability targets.
- Compliance with SFA Regulations: Ensure adherence to relevant food safety regulations set by the Singapore Food Agency (SFA) to maintain hygiene and safety standards.
- Stock Management: Assist in managing inventory levels, including ordering, receiving, and storing food supplies to prevent stockouts and minimize wastage.
- Training Support: Aid the manager in training kitchen staff on operational procedures, food preparation techniques, and safety protocols to uphold consistency and efficiency.
- Ordering Food Ingredients: Assist in placing orders for necessary food ingredients, considering inventory levels, menu requirements, and budget constraints.
- Food Expiry Date Management: Monitor and track expiry dates of food items to prevent the use of expired products and ensure freshness and quality of dishes.
- Waste Management: Implement waste reduction strategies, such as proper portion control, recycling, and composting, to minimize food wastage and environmental impact.
- Menu Development Support: Collaborate with the manager in developing new menus by providing insights, conducting market research, and participating in menu tastings to enhance offerings and attract customers.
