Job Category: Admin
Position Type: Full Time
Years of Experience: 5 years and above
Key responsibilities:
- Directs and controls all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.
- Co-ordinates with Assistant F&B Manager and Outlet Managers in ensuring that specific restaurant operations function efficiently and on time.
- Prepares duty rosters as directed, and schedules vacation and public holidays accordingly.
- Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards.
- Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price.
- Ensures that food is stored, prepared, secured hygienically and safely.
- Ensures that food is prepared and cooked according to specific recipes and wastage is minimized.
- Helps to ensure that an accurate and up-to-date recipe bank is maintained.
- Assists in menu planning as directed, and utilizes sales analysis and menu engineering techniques accordingly.
- Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
- Assists in the controlling and monitoring of individual kitchen expenses.
- Prepares and submits forms, documents and requisitions as directed by supervisors.
- Checks mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels ensuring they are in order and takes appropriate action where necessary.
- Assists in the selection, training, evaluation of subordinate employees.
Knowledge & Qualifications:
Education:
- Secondary school plus vocational or on the job training
Experience:
- 3-7 years in similar or above position
Languages:
- Reasonable level of English required.
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