- Ensure production meets target according to schedule and quality standards of Company.
- Working effectively with the team, and complying with company procedures and food safety policies.
- Preparing workstation with required ingredients and equipment, and keeping station sanitary and organized throughout shift.
- Basic cooking responsibilities.
- Ensuring ingredients are tagged, date-labelled, covered, stored and rotated effectively.
- Overseeing inventory levels and restocking items on time.
- Supervise the preparation of production schedules, preparation and assembly of cooked products
- Following established recipes to prepare menu items.
- Following guidelines to ensure correct serving temperatures and adequate portion control.
- Able to fill in any area of kitchen at any time.
- Maintained accurate production levels to maintain a certain food cost variance
- Manage, train and supervise a team of staff to ensure efficiency.
- Establishing stock levels at end of shift and capturing information on standardized stock sheets.
- Maintains high standard of area/personal hygiene and cleanliness.
- Maintains production books, recipe development, food production procedure guidelines, and general
- Ensure proper use & maintenance of machinery and equipment
- Available to work shifts and extended hours.
- Other ad-hoc duties assigned by Executive Chef
Requirements
- Basic food hygiene certificate
- Diploma, or certification in Culinary Arts is advantageous.
- Good knowledge in food products and is familiar with the food service environment
- Familiar with food handling and handling process
- Good knowledge of food hygiene law
- Hands-on execution, able to meet deadline and work under pressure
- Independent & able to work under minimum supervision
- Display a positive attitude towards learning
- Work well under pressure and have no qualms assuming additional responsibilities
- Responsible and dedicated to meet tight deadline
- Good team player and able to adapt to a fast paced environment
