Role and Responsibilities
- Oversees all aspects of the kitchen. Accountable for the daily overall Food Service Operations of all F&B Outlets, Banqueting Functions and Food & Beverage Events and Promotions
- Plan food events and promotions
- Control and direct the food preparation process
- Preparation, assembling and cooking of dishes
- Monitor portion and waste control to ensure profitability
- Accounts for the staff, expenses, food costs and performance of restaurant
- Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained
- Ensure sufficient of stocks for sale and requisition of stocks
- Conduct daily/monthly inventory on stocks
- Survey market on new food items, change menu on intervals and prepares standardized recipes with photos
- Instill Discipline and provide training for Kitchen Staff
- Attends to members’ complaints and feed backs
- Handles the legal aspects of Food Licensing and ensure standard food hygiene maintained
- Handles and make decisions within guidelines from Management Committee/GM on the daily Food operations
- Any other duties as assigned by Management.
Qualifications and Education Requirements
- Diploma/Specialist certification in culinary arts
- 5-8 years of relevant experience with Food and Hygiene Certification
Required Skills
- Strong leadership qualities to lead and motivate team
- Ability to provide creative innovative in menu, preparation and presentation in culinary forms
- Ability to multitask and have good time management skills
- Dependable and good team player
- Good communication and interpersonal skills
- Excellent Service Orientation
