Responsible for the daily management and food production of the kitchen and Chinese Banquet kitchen, ensuring maximum quality and profitability.
KEY RESPONSIBILITIES:
· Organise and maintain efficient flow of the kitchen operations in accordance to forecasted events and planned menus.
· Ensure food is prepared fresh and with the highest quality.
· Adhere strictly to all recipes, methods and instructions given by Chinese Executive Chef/ Assisant Chinese Executive Chef.
· Constant check on associates’ food handling and storage procedures to ensure compliance with standards.
· Assist Chinese Executive Chef/ Assistant Chinese Executive Chef in daily requisitions and planning for special menu.
· In charge of inventory and ordering of food items, ensure sufficient stock to support the operations.
· Check on quality of food items upon receiving from supplier, ensuring freshness and in accordance to the market list ordered.
· Conduct daily walk through the kitchen at the end of shift to ensure cleanliness and food items are kept in proper storage.
· Maintain high standards of quality control, hygiene, health and safety within the kitchen.
· Help out in any area of the kitchen when circumstances dictate.
