-Oversee and is responsible for preparing, producing, monitoring and consistently maintaining the highest food standards and quality in his/ her designated section to participate in daily briefings with the Production Manager, Executive Sous Chef, -ensure smooth kitchen operation.-To ensure all daily orders are checked and staff delegated to perform the tasks needed. Constant follow-up to be carried out.-Ensure all food and beverage items are stored as per the Company’s Food Safety Standards and HACCP requirements.-Reports any issues to the Executive Sous Chef for remedial action.-Follows up to ensure the issues are resolved to ensure the operations continue to run smoothly -Assist the Executive Sous Chef in conducting monthly stocktaking inventory. -Monitor the food production and records leftover/ spoilage using the provided forms. -Help in maintaining the recipes in an up-to-date filing system and ensures confidentiality of same o Establish regular food cost analysis of menu items (new or existing) and submit it to the Executive Sous Chef.-Ensure that all employees have a complete understanding of and adhere to the Company’s policy related to fire, hygiene and health and safety. -Assist the Executive Sous Chef in meeting the Company’s operating standards and ensure guest satisfaction o Responsible for the safe use, control and maintenance of all equipment in his/ her designated section and must report any issue for remedy -Ensure that the kitchen is well prepared and ready for any local government authority’s spot checks -Build and maintain strong working relationships with Brand approved supplier.-Ensure that the Company’s Grooming Standards are maintained (proper uniform e.g. safety shoes, apron, hairnet, gloves etc.) -Maximize employee morale by taking an active interest in their welfare, safety and development.-Be responsible for the performance and welfare of his/ her designated section, conducting performance appraisals and providing feedback to management.-Establish the staff rosters of your designated section to ensure maximum efficiency.-Assist in the recruitment of talented staff as directed by the Executive Sous Chef.-Be responsible for the actions and discipline of all staff under his responsibility, in line with the Company’s HR Policies and Procedures -Mentor staff under his responsibility.-Suggest staff training needs to the Executive Sous Chef through specific training courses or on-the-job coaching in order to provide the best results and using all available resources to the maximum levels.
-BS Degree in Culinary Science or related certificate preferred, or excellent strong culinary experience-6-8 years kitchen experience in culinary/ kitchen management experience. Previous Central Kitchen,-Hotel, Restaurant experience is desirable Thorough knowledge and understanding of kitchen equipment use and operation-Very passionate about his/her work, self-motivated and creative problem solver-Extensive food and beverage knowledge-Intermediate Food Hygiene Certificate-Excellent interpersonal and communication skills-Team-working skills: ability to work alone or as part of a team-Excellent leadership skills and business orientation-Excellent organizational skills and time management skills-Self-motivated and detail-oriented-Ability to remain calm during busy periods-Flexibility and creativity
