Summary
You will be the 2nd in-charge of the section and required to have an extensive knowledge and proven track record in your area of specialization.
Duties and Responsibilities
- Prepare Mise-en-place.
- Prepare food items in accurate and standard portions/quantities.
- Prepare meals as directed and according to recipe, menu specification and expected standard.
- Attend to any last minute additional meal orders or menu changes.
- Assist Production Chef during Food Presentation.
- Ensure all prepared foods are properly labelled with Day Sticker.
- Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.
- Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
- Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
- Ensure staffs adhere to safety rules and regulation practices.
- Monitor and ensure food temperatures are within standard limits.
- Provide training, supervise and assign job to staff.
- Monitor and check staff attendance against roster and work schedule.
- Minimize wastage and optimize stock level of raw materials and ingredients.
- Monitor stock level of raw materials and products in the cold room or freezer.
- Submit wastage and spoilage report to Production Chef.
- Adjust duty roster according to workload, if necessary.
- Plan and order dry store items ahead actual requirement.
- Raise Work Requisition and liaise with Facilities & Engineering Department (FE) on breakdown of equipment or damaged facilities.
- Submit Daily Performance Report to Production Chef.
- Undertake any other duties assigned by immediate superior.
- Ensure compliance with all workplace safety, security, and health policies and procedures
Requirements
- Minimum 10 years of experience in culinary operations
- Must have a comprehensive culinary background in a specific cuisine
