Job Description
· Creation and preparation of Western cuisine.
· Ensure smooth-running operations of kitchen.
· Planning and execution of new menu, including research & development, costing, etc.
· Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
· Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.
· Check quantity and quality of items ordered are received and stored in proper condition.
· Control costs by minimizing spoilage, utilizing food surpluses and portion control.
· Oversees all machines, equipment and utensils are clean and in working condition at all times.
· Maintain stock inventory and ensure storage areas are tidy.
· Work closely and cooperate with all levels (e.g. superiors, peers and subordinates) to achieve highest possible satisfaction of food items.
Requirements
· Prefer diploma in Culinary Studies, experience will be also be considered
· At least 1 to 3 years of work experience in Western Cuisine;
· Ability to work flexible hours including nights and weekends.
· Strong team spirit and ability to work well in a fast-paced
environment.
