· Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
· Ensure consistency in preparation and cooking of dishes at required standards, specifications and presentation
· Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multitask
· Work with the executive chef to produce diversified menus in accordance with the company’s branding
· Come up with new dishes which appeal to the clients, whenever required
· Creating new dishes and menus for seasonal change and events
· Inspect all preparation and cooking equipment on a regular basis to ensure cleanliness, sanitary, and in perfect operating order
· Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas
· Assure kitchen personnel is trained in best cleanliness and sanitation practices
· Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
· Ensure sufficient stocks in storage and order for replenishment
· Monitor holding and storage area, stocking and food rotation, and food service sanitation standards are met
· Discover, interview and hire new staff
· Train staff in order to provide best results in minimum time and using at the maximum available resources
· Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development
· Establish the working schedule and organize the work in the kitchen
· Maintain order and discipline in the kitchen during working hours
· Ensure efficient, cost-effective operation and profitability of food production
· Maintaining and raising the food's profit margins for the company
· Minimise food wastage
· Perform other job related tasks as and when assigned
Demonstrate a positive attitude with a passion and take pride in the role and responsibility
Requirements:
· Minimum 5 years of related experience in the F&B Industry (Catering)
· Preferably with WSQ Food Hygiene Audit certificate
· WSQ Basic Food Hygiene certificate
· Ability to read and speak English proficiently
· Ability to walk, bend, and stand for extended periods
· Availability to work around peak hours, including nights, early mornings, weekends and holidays
· Training and willingness to continue learning about food and beverage preparation
· Up to date with food and beverages trends and best practices
· In-depth knowledge of sanitation principles
· Excellent organizational and time management skills
· Ability to spot and resolve problems efficiently
· Great interpersonal and leadership skills
Capable of working in a fast-paced environment and multi-tasking
