KEY RESPONSIBILITIES:
Enforcement of Health and Hygiene Standards:
- Maintain strict adherence to health and hygiene regulations and standards throughout all kitchen activities.
- Lead by example in promoting cleanliness, sanitation, and food safety practices among kitchen staff.
Food Preparation and Presentation:
- Oversee the plating and presentation of food items.
- Ensure that all dishes are prepared to the highest quality standards and are visually appealing.
Quality Control and Inventory Management:
- Supervise the receiving of deliveries and inspect all incoming items.
- Monitor food quality during the cooking process, addressing any issues promptly.
- Implement portion control measures and monitor waste.
Menu Development and Planning:
- Collaborate with management and culinary team members in designing food and drink menus that reflect seasonal ingredients, culinary trends, and guest preferences.
- Offer suggestions and creative ideas to enhance the kitchen's performance and elevate the dining experience.
Staff Management and Training:
- Schedule staff shifts and coordinate kitchen operations.
- Provide training and mentorship to kitchen staff in culinary techniques, kitchen procedures, and safety protocols.
Menu Planning and Inventory Management:
- Assist in menu planning and development, offering input and expertise.
- Manage inventory levels and supplies, ensuring adequate stock levels while minimizing waste and spoilage.
Job Requirements
- At least 5 years of relevant Eeperiences in F&B industry
For consideration, kindly submit your CV by clicking “APPLY NOW” or text +65 8124 8100 for confidential discussion.
*Only shortlisted candidates would be notified**
MTC Consulting Pte Ltd | 15C7752
EA. Registration No.: R22106909 | Fiona Jayne Yong Yee Wen
