Job Functions & Summary:
Responsible for all food productions, menu developments, budgeting, staffing, food safety and hygiene standards of all F&B outlets in the Club.
Job Roles & Responsibilities:
- Plan menus for all food outlets in the Bukit Club
- Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Approve the requisition of products and other necessary food supplies.
- Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Implement control to minimize food waste.
- Develops standard recipes and techniques for food preparation and presentation to assure consistent high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
- Prepares reports relating to budget; projection and monitor actual financial results, with corrective actions to be taken when necessary.
- Attends F&B staff and management meetings.
- Consult the Director of Food & Beverage about food production aspects of special events being planned.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Evaluates products to assure that quality, price and related goods are consistently attained.
- Develop policies and procedures for the kitchen to enhance quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
- Work with Housekeeping to establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Responsible for the interview, selection, training, supervision, counsel and necessary disciplinary actions to all kitchen staff.
- Provide training and professional development opportunities for all kitchen staff.
- Ensure that representatives from the kitchen attend service lineups and meetings.
- Visit the dining area periodically when it is open to welcome members.
- Any other duties that might be assigned from time to time.
Requirements
- Certificate in Culinary Skills, or its equivalent.
- Minimum 6 years’ relevant culinary experience.
- Ability to write reports, business correspondence, and procedure manuals.
- Excellent understanding of produce and ingredients.
- Ability to write menus that are both creative and profitable.
- Excellent organizational and management skills.
- Strong interpersonal and communication skills, both oral and written, and positive attitude towards fostering teamwork among associates in support role.
- Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.
