SCOPE OF ROLE:
Overall responsible for the efficient operations of the Kitchen Department working closely with the Executive Chef to maintain high standards of food quality, presentation and also hygiene and sanitation.
RESPONSIBILITIES:
- To be responsible for the smooth operation daily operations of the kitchen department.
- To organize and plan menu, preparation and maintaining the desired cost.
- To organize menu/recipe manuals and training.
- To prepare daily menu and to ensure high food quality and consistency.
- To ensure the food prepared are well presented and sufficient.
- To be detailed on the food presentation.
- To assist in purchasing of kitchen equipment and utensils when necessary.
- To implement the cleanliness and hygienic practices in food preparation.
- To advise the management of the daily stocks inventory and food costing.
- To plan and control and ensure to work within budget limits.
- To advise and train the Assistant Chef of any new menu, presentation, handling of food etc.
- To cooperate and work in a team towards development, implementation, maintenance and improvements of the quality management system.
- To take initiative to identify areas for improvement and participate in continual improvement activities.
- To undertake other jobs assigned by superior from time to time.
REQUIREMENTS:
- At least 1-2 years of experience in the same position.
- Strong leadership skills among cooks.
- Understanding of international cuisines.
- Proficient in English.
- Ability to train cooks to develop their skills.
- Knowledge and implementation of HACCP in the kitchen.
- Assist the Sous Chef with menu development.
- Ability to control and order par stock in the kitchen.
