Job Description

Job Purpose:

Take full responsibility of the kitchen crew and kitchen well-being. All assigned task to ensure achievement of good QSC score, control food cost, cleanliness and efficiency.

Key Responsibilities: 1. Business

• Inform the Restaurant Manager regarding kitchen team issues or concerns.

• Gather feedback on food and drinks menu together with the Restaurant Manager / Kitchen Manager so that they are always harmonized with the requirements of guests.

• Check and correct (if necessary) the grooming of team members.

• Responsible for clean and tidy presentation of the kitchen at all times including checking the cleanliness of the contractor dishwasher.

• Notify the necessary expenses and equipment needs in the event of Restaurant Manager/Assistant during his absent.

• Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks, discussing any problems that occur with the Restaurant Manager.

• Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order.

• Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured.
  

• An active link between the kitchen and service and is to ensure good communication.

• File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report).

• Notify any repairs / Maintenance to Restaurant Manager.

• Make good order and enter correctly in the system and Stock Checklist.

• Giving inputs in planning work schedules for the restaurant independently each week and obtain all the most important information in advance.

• Is responsible to cooperate with Restaurant Manager in checking time record for team members.
  

• Prepare, cook food and able to develop innovative ideas for new recipes .

• Instruct kitchen crew and other workers in the preparation, cooking, garnishing, and presentation of food.

• Responsible for approving all prepared food items that leave the kitchen.

• Able to spot problems and resolve them quickly and efficient .

• Ensure that quality culinary dishes are served on schedule and to see if any problems that arise are rectified .

• Estimate amounts and costs of required supplies, such as food and ingredients.

• Inspect supplies, equipment, and work areas to ensure compliance to established standards.
  

• Coordinate planning, budgeting, and purchasing for all the food items.

• Maximize the productivity of the kitchen team.

• Implement proper sanitation practices to ensure that employees follow standards and regulations required in the kitchen.

• Maintain good personal hygiene as well as high workand safety standards in the workplace.

• Suggest and create new menus as needed so that they remain effective for the business of the restaurant.

• Perform administrative duties, including ordering supplies and reporting to the Restaurant Manager / Kitchen Manager / Executive Chef of the outlet.

• Assist Kitchen Manager in the execution of his/her duties and takes over some of the routine tasks during his/her absence.

• Execute any other duties as requested by immediate superiors.
  

• Specialise in Western Cuisine

• Computer literate in Word, Excel, PowerPoint
  

• At least Professional Certificate in Culinary Arts or any related fields
  

• At least 2 year of experience in management of Kitchen Team, Food Cost and Food Quality control.