Responsibilities
· Design and plan new menu with Management and Production team.
· Station in Production Kitchen to work with Commercial team in food preparation, operations and end products with focus on volume and shelf life.
· Responsible to execute volume production of Western Cuisine/Products and Chinese Cuisine/Products or whichever is flavor of the month.
· Ensure kitchen cleanliness and cost-effective operational schedule.
· Manage kitchen team’s leave and work schedule.
· Ensure kitchen supplies, equipment is kept in good operational condition according to FSSC standards and processes.
· Oversee products in stock are inventorised and managed in FIFO order to customers.
· Constant management of ingredient cost and work with Commercial team for regular meetings with management for updates. Train and guide new staff for hot site and veg processing/packing production.
· Submit SOP timely by next business day of every production.
· Ensure food hygiene and FSSC standards.
· Lead FSSC documentation and audit with consultants and management.
Requirements
· Minimum of 5 years work experience in the F&B sector preferably in the restaurant kitchen in Western Hot Meal products
· Working knowledge of MS OFFICE.
· Flair and working knowledge of Western Cuisine
· Working knowledge and qualified in ISO22k operating procedures, HACCP maintenance and daily record keeping to ensure compliance to such standards is essential.
· The following competence listed, by no means exhaustive, is fundamental for effective management for this position:
~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Identify meat and its fabrication and utilization in culinary.
~ Identify seafood and its fabrication and utilization in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.
