Overview
We are seeking an experienced and highly skilled Snr/Sous Chef to oversee the efficient operation of our industrial kitchen.
The ideal candidate should have a minimum of 5 years of hands-on experience in managing industrial kitchens and a comprehensive understanding of local, Asian, and Western cuisines.
Responsibilities
Operational Management:
Oversee the day-to-day operations of the industrial kitchen.
Ensure the kitchen team meets food cost and production volume targets.
Implement strategies to improve productivity and reduce wastage.
Culinary Expertise:
Demonstrate a strong understanding of local, Asian, and Western cuisines.
Contribute to menu development and culinary innovation.
Team Leadership:
Manage and lead a diverse kitchen team.
Provide guidance and training to kitchen staff.
Foster a collaborative and high-performance work environment.
Production and Timing:
Ensure meals are cooked on time according to customer orders.
Maintain a smooth workflow to meet service deadlines.
Quality and Safety:
Take responsibility for the quality and safety of all cooked meals.
Enforce hygiene and safety standards in the kitchen.
Shift Flexibility:
Able to work in shifts to accommodate operational requirements.
Qualifications and Skills
Minimum 5 years of experience in running industrial kitchens.
In-depth knowledge of local, Asian, and Western cuisines.
Strong organizational and multitasking skills.
Results-driven with a focus on meeting targets and deadlines.
Excellent communication and interpersonal skills.
Commitment to maintaining quality and safety standards.
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