Job Responsibilities
- Assists the Executive Chef in the daily operations of the kitchen, including supervision of the kitchen and the production of food.
- Responsible for all activities of the assigned section.
- Accountable for the total quality and quantity of food prepared from the assigned section.
- Responsible for the cleanliness and tidiness of kitchen with all assigned staff and observes strict rules of personal hygiene.
- Ensures that there are no food wastages and to support food cost at par or below budget without compromising food quality.
- Manages assigned section within approved manpower budget without incurring unnecessary expenses via overtime etc.
- Undertakes to achieve a high standard of food quality to meet the expectations of hotel guests.
- Ensures that all staff in assigned section is properly trained in their duty areas thereby producing a high standard of food served.
- Responsible for staff retention in assigned section and takes appropriate measures in furtherance of staff stability.
- Ensures that all equipment is kept in good working condition and that they are serviced in accordance to Hotel’s stipulated standards.
- Responsible to ensure that the kitchen is kept in a neat and clean condition thereby posing no safety threat to kitchen staff.
- Actively contributes to the outlet business by producing good quality food at competitive prices.
- Any other tasks as assigned by Management and Department.
Requirements
- NTC-2-3/Diploma in Food Preparation will be added advantage
- Minimum 3 years of experience in local & western food preparation
- A team player, hardworking and highly motivated individual
- Willing to work on weekends and public holidays
