Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events
Report to Head Chef /Sous Chef on all staff and operation matters
To constantly be physically involved in all phases of the daily operation requirements
Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
Attend weekly EO meeting.
Demonstrate new cooking techniques and new equipment to cooking staff.
Update menu recipe cards and menu planning for promotion.
Monitor staff schedules, transfers, overtime, annual and statutory holiday
Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.
Adheres to rules and regulations set by the higher Management.
Ensure that adequate stock is always maintained in the relevant station.
Adheres to rules and regulations set by the Management.
Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
At least 3 Year(s) of working experience in the related field is required for this position.
Required Skill(s): culinary
Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.
