Main Duties and Key Responsibilities:
- Responsible for assisting the Executive Chef in operating multi-facility food production operations.
- Supervises the kitchen staff and ensure that they perform their jobs as expected of them.
- Responsible for maintaining adequate supply of materials required in the production of food.
- Prepares and controls food usage in order to minimize waste.
- Co-ordinates with F&B service personnel to ensure that a high standard of service is offered to the members.
- Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the NEA requirements.
- Prepares and revises menus as and when necessary.
- Assists in cooking when the situation warrants.
- Performs opening and closing duties as specifies.
Requirements:
- Should possess at least N/O Levels with at least 3 years of relevant working experience.
- Should possess basic computer skills.
