Responsibilities:
- Oversee the day-to-day operations of the different food service production and be answerable to all guests’ feedback.
- Handle the operational aspects of food licensing and ensure food hygiene standards by MOE are maintained.
- Work with the Sous Chef/Executive Chef to plan menus. Part of that process will be to prepare sample menu items for evaluation prior to adding the item to the menu.
- Responsible for the standard quality and quantity of food produced.
- Survey the market for new food items, change the menu at intervals, and prepare standardized recipes with photos.
- Be a “hands-on” Manager or Trainer for the entire kitchen.
- Conduct daily/monthly inventory of stock.
- Ensure food costs are maintained.
- Prepare staff rosters and submit OT reports.
Requirements:
- At least 2 years of relevant working experience in the same capacity.
- Preferably possesses N/O Level qualifications.
- 5 days a week. Will be required to work on weekends.
