Responsibilities:
1.0 Kitchen Operations
1.1 To assist Assistant Group Chef, support Operations Managers, Area Managers, Outlet in Charges, in managing kitchen operations of the given outlets.
1.2 Ensuring all food preparations are carried out according to the Standard Operating Procedures.
1.3 Ensuring that all food is of excellent quality and served timely.
1.4 Effective management of food cost and wastage management.
1.5 Manage Kitchen's productivityand ensuring labour cost is managed effectively.
2.0 Kitchen Trainings
2.1 To assist local and overseas trainings. Trainings such as, Kitchen Operations Training, new menu items.
2.2 To assist in local and overseas training materials and SOP materials.
3.0 QSC
3.1 Schedule and conduct local and overseas QSC audits.
3.2 Ensure consistent food standard is maintained at all times.
4.0 R&D Operations
4.1 Research new trends and develop new and seasonal products according to marketing timeline.
4.2 Improvement of existing products.
4.3 Conduct food tasting and evaluation of new ingredient submissions.
5.0 Central Kitchen
5.1 Ensure the Central Kitchen Operations is smooth.
5.2 Ensure the Central Kitchen production targets, portion sizing, product quality and specifications are achieved.
6.0 Additional Key Responsibilities and Duties
6.1 Setting up of new local and overseas outlets.
6.2 Build good working relationships with local and overseas suppliers and vendors.
6.3 Implementation of crossing training to be carried out such as, to serve customers and simple cashier duties.
