Assist in the management of all staff; plan food production to ensure minimal wastage and maximum profitability; enforce health, safety and food hygiene regulations; quality assurance of food; and inventory control.
- Oversee food production in Central Kitchen, ensuring they meet Company’s specification
- Accountable for food cost management, menu planning, development and creation of new products when required
- To ensure the quality of all food and condiments received from suppliers is well-maintained through proper storage and usage
- To ensure compliance of HACCP guidelines regarding packing, personal & food hygiene and safety, housekeeping, and cleanliness & tidiness of work area
- Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of outlets
- To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level
- Responsible for On-The-Job Training for new & existing staff in compliance with the Company standards
- Any other ad-hoc task as and when assigned by the management
