Roles & Responsibilities
Responsibilities:
Assist in day to day culinary operations.
Responsible for food production in the assigned role.
Cook or directly supervise the cooking of items that require skillful preparation.
Ensure high standards of sanitation, cleanliness and safety are maintained throughout the assigned kitchen areas at all times.
Implement controls to minimize food waste.
Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety sanitation and accident prevention principles when necessary.
Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.
Ensure effective control of stock purchasing, receipt, storage, preparation and service with regards to quality, quantity and safety.
Work closely with the Operations Manager and respective teams in collecting customer feedback and focus on improvement and development.
Job Requirements:
Knowledge in Local or Chinese cuisine is preferred
Minimum 2 Year(s) of relevant experience
Able to handle work will be an added advantage
