Job Responsibilities
- Manage and provide guidance and direction to the Company’s Central Kitchen operations, menu and food quality
- Work with Purchasing Manager to manage supplier and ingredient ordering and ensure proper cost control during food preparation to meet food cost targets
- Involve in continuous improvement of existing products, in term of quality or costing
- Handle recruitment of kitchen staff
- Uphold a high standard of hygiene and health and food safety in the kitchen in compliance with SFA and MUIS regulations
- Ensure all equipment failure and hazards are addressed
- Ensure a strict control on food waste and reporting any waste in the correct procedure
- Implementing routine training to increase kitchen staff knowledge about recipes, safety, sanitation and accident prevention principles
- Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
- Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
- Ensure a close professional working relationship with other members of staff at all times
- Follow and enforce all the Company’s rules and regulations at all times
- Participate in monthly physical stock take of the Central Kitchen, including but not limited to plates and utensils
- Performing ad-hoc duties assigned by the Management
Job Description
- Recognised culinary qualification or similar discipline
- At least 10 years of relevant culinary experience
- Prior experience in Malay and Western cuisine will be an added advantage
- Strong leadership qualities
- Meticulous with good management skills
- Team player with good interpersonal skills
