Job Summary
- Control the smooth running of the kitchen section on a day to day basis, training staff
- Follow all systems of control, monitoring food ordering, and maintaining food cost, standards set by the F&B Ops Director.
- Ensure that all the preparation and production of cuisine for your outlet and private rooms are carried out on time to the standard of the F&B Ops Director.
Job Responsibilities include, but not limited to:
- All food production and presentation of dishes in designated kitchen and banqueting are complete on time to the specification of the Chef
- Controlling stock and all perishables working on rotation to reduce wastage
- Oversee and manage designated kitchen staff, regarding work quality, discipline, organization, ordering in line with budget, cost control, kitchen rota, holidays and training.
- Co-ordinate all work smoothly in designated kitchen
- To ensure that all mise en place is fresh and checked daily according to business
- To oversee and manage in the absence of the Sous Chef in your designated kitchen, regarding work quality, discipline, organization, ordering in line with budget, cost control, kitchen rota, holidays and training, standard set by the Executive Chef
- Health and safety to comply to Singapore law requirements with minimum complaint To follow health, safety, hygiene and fire regulations set by the Club
- Communicate with Chef and Sous Chef to ensure that all promotion and new menus are completed to the set standard
- Executing the creation of all menus based on the forecast of the business promotions and ala carte
- Creative garnishing of all plates are followed to the specification designated by Chef and Sous Chef
- Check the market items for local section
- Check and prepare daily set lunch and chicken rice
- Order market & store items on daily basis
- Prepare schedule for weekly basis
- Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts
- Responsible to have all required kitchen areas set up on time for service
- To arrive to work on time according to daily business
- To follow instructions and to train all kitchen staff, standard set by the Executive Chef
