· Responsible for the quality and consistency of all food preparation.
· Able to estimate the daily production needs and check the quality of raw and cooked food product to ensure the standard are adhere to.
· Development of new menu and ideas.
· Manage cost and quality control.
· Accountable for all food cost, maintaining a profitable level without causing quality of food or portion to fall below established standard.
· Take responsibility and accountable for the labour cost in the department.
· Determines on the basis of expected volume of business, quantity of food to be prepared, being careful to hold over or under production to a minimum.
· Constantly on the alert for new products which may improve of food or lower food costs or both.
· Maintain proper rotation of product in all chiller to minimize wastage and spoilage.
· Ensure that all invoices form suppliers/vendors are verified and forwarded to accounts on a timely basis.
· Ensure the cleanliness and maintenance of all work areas, utensils and equipment.
· Ensure kitchen policies and procedures.
· Follow all safety and sanitation policies when handling of food.
· Responsible for supervising junior chef or cooks.
· Full awareness of all menu items, recipes, preparation methods and presentation standards.
· Insist also on cleanliness and proper attire of all staffs.
· Maintain an excellent partnership role with all customers.
· Ensure customer satisfaction is the key drive of our business
· Attend to customer’s complaint pertaining to food quality, service delivery and resolve with effective service recovery.
· Having a can-do attitude and committal.
· Any other ad-hoc duties assigned, including inventory and costing of items.
. 6-day system, full-time/part-time are all welcome
· Shifts are required on holidays and weekends
· Experience is preferred
· For Singapore Citizens Only
If you are interested, please send your resume or resume to email: [email protected]
