Job Description
Main Responsibilities
-Report to Brand 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
-Maximise the productivity of kitchen staff
-Lead, coach and develop station chefs to maximise the productivity of kitchen staff
-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
-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety
-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold
-e- Procurement for ordering supplies and update GRN
-Participate in checking of all purchased supplies for quality and account for each delivered item
-Conduct orientation, training & coach new trainees
-Handle disciplinary issues, conduct Annual review and confirmation of staff
-Plan staff duty roster and cleaning duties
-Adhere to company’s standard operating procedures
Any other appropriate duties and responsibilities as assigned
