chef

Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction. Check that the quality of food prepared by staff meets the required standard and make necessary adjustments. Monitors food quality and quantity to ensure the most economical usage of ingredients.

Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers. Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods. Plan monthly roster to ensure smooth operations and high productivity.

Create new menu items and seasonal/ daily specials with the Executive Chef. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standard in this area.

Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility. Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.

Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive Chef and communicate upwards to ensure a high level of staff satisfaction. Job Requirement Possess leadership and management skills. Good knowledge and creativity in food planning and preparation.

Hands-on individual who is willing to get involved and lead by example. Must be able to work on weekends and public holidays. At least 4 to 5 year(s) of working experience the related field is required for this position.