· To plan, establish and maintain an optimum “lean” operational structure within the Kitchen department in the F&B outlet, so as to ensure the effective and efficient running of the Kitchen.
· To plan, supervise and execute food preparation and production activities. E.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.
· To manage the cost control of raw materials, food cost and related kitchen operational expenses under the F&B outlet.
· To control food production volumes/quantities, and to minimize over production and wastages without compromising on quality.
· To plan and drive the development of new culinary recipes and menus.
· Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation; as well as ensuring proper staffing requirements are met.
· Coordinates and controls the Kitchen team in food storage (e.g. maintaining tidiness, following the first-in first-out procedure).
· Conducts, coordinates and supervises the inventory at the outlet. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
· Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.
· Prepare food for service (e.g.cutting vegetables, meats, preparing sauces, etc.), which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times. Cook menu items in cooperation with the rest of the kitchen team.
· Set up and stock stations with all necessary supplies to prepare for service.
· Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.
· Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.
· To ensure that all menu recipes are standardized to maintain consistent quality output from the F&B outlet and to monitor and ensure compliance with recipe specifications.
· Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.
· Teach and train staff of preparation and presentation changes to the menu items.
· Responsible for the proper operation and maintenance of the F&B outlet Kitchen facilities and equipment.
· To establish a clear succession/rotation plan for staff in the respective work area and/or functional work responsibilities within the F&B outlet.
