To assist the Head of Production and to ensure the smooth operation of Central Kitchen.
DUTIES AND RESPONSIBILITIES
ā¢ Plan schedule and logistic matters.
ā¢ Overlook daily operations and functions.
ā¢ Run independently and supervise a small team of cooks under his wing.
ā¢ Ensure that kitchen S.O.P. is being observed by the staff.
ā¢ Control and maintain food cost and quality.
ā¢ Ensure upmost hygiene condition of the central kitchen.
ā¢ Conduct training to the staff pertaining to proper handling of equipment and its safety rules.
ā¢ Ensure quality check on products from the kitchen.
ā¢ Manage the kitchen and maintain its average stock level.
ā¢ Perform daily ordering of stocks from supplier and central kitchen.
ā¢ Ensure products are despatched to outlet according to established standard of presentation.
ā¢ Any other duties assigned by superior.
MAIN QUALIFICATION / EXPERIENCE / SKILL AND ABILITY
ā¢ Minimum Secondary 4 qualification
ā¢ Bilingual in English and Mandarin / Oral and Written
ā¢ Min 3 years of experience in hotel trades and has held Section Head Position
ā¢ Must be able to work under pressure.