Main Responsibilities
Report to Brand Executive Chef
Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
Spot problems and resolve them quickly and efficiently
Maximise the productivity of kitchen staff
Lead, coach and develop station chefs to maximise the productivity of kitchen staff
Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
Conduct bi-monthly stock take
Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold
-e- Procurement for ordering supplies and update GRN
Participate in checking of all purchased supplies for quality and account for each delivered item
Conduct orientation, training & coach new trainees
Handle disciplinary issues, conduct Annual review and confirmation of staff
Plan staff duty roster and cleaning duties
Adhere to company's standard operating procedures
Any other appropriate duties and responsibilities as assigned