ROLE RESPONSIBILITIES
- Run daily operations of the kitchen, including supervision of the kitchen and the production of food.
- In-charge of daily ordering and stock control.
- Accountable for the total quality and quantity of food prepared from the assigned section.
- Responsible for the cleanliness and tidiness of kitchen with all assigned staff and observes strict rules of personal hygiene.
- Ensures that there are no wastages and to support food cost at par or below budget without compromising food quality.
- Ensures that all equipment is kept in good working condition and that they are serviced in accordance to restaurant standards.
Responsible in maintaining a high standard in hygiene and follows the safety and hygiene regulations set by National Environment Agency.
Manage inventory levels to ensure all ingredients are adequately within shelf life and stocked for service.
- Develop, train, mentor kitchen staff and oversee the execution of their responsibilities.
- Responsible for staff retention in assigned section and takes appropriate measures in furtherance of staff stability.
- Create and update duty rosters for kitchen staff to ensure proper coverage.
- Perform any other ad-hoc duties as assigned by management.
ROLE REQUIREMENTS
· Ability to work in a fast-paced environment
· Strong team player with excellent interpersonal skills
· Attention to detail
· Effective organizational and management abilities
· Proficient in training and supervising staff
· Valid food hygiene certificate is mandatory