Job Description
Main Responsibilities
-Report to Group Executive Chef
-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
-Spot problems and resolve them quickly and efficiently
-Provide key leadership on setting new standards of culinary and operations excellence for the Chinese restaurant concept
-Maximise the productivity of kitchen staff
-Lead, coach and develop station chefs to achieve customer satisfaction while maintaining effective costs and profits management with consistent execution
-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
-Conduct bi-monthly stock take
-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
-Handle disciplinary issues, conduct Annual review and confirmation of staff
-Conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness and safety
-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold
-Maintain high standards of quality control, hygiene, and health and safety
-e- Procurement for ordering supplies and update GRN
-Conduct orientation, training & coach new trainees
-Plan staff duty roster and cleaning duties
-Adhere to hygiene and safety standards
-Adhere to company’s standard operating procedures
-Participate in checking of all purchased supplies for quality and account for each delivered item
-Any other appropriate duties and responsibilities as assigned
Requirements
̶Minimum of eight (8) years of progressive culinary/kitchen management and supervisory experience
̶Highly skilled in cooking techniques and progressive in their approach to fine cuisine
̶Hands on chef experience in high volume, complex service operations is a must
̶Comprehensive knowledge of Asian cuisine and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
̶Thorough understanding of food equipment and safety standards
̶Passion for training and development
̶Basic PC-literacy
