: Assist in overseeing kitchen operations, including menu planning, inventory management, and food cost control, while maintaining high-quality cooking standards and ensuring consistency in food preparation and presentation.
Team Management
: Supervise, coach, and motivate the culinary team to maintain high standards, while providing guidance and support to cooks.
Quality Control
: Ensure consistent high standards of food production and presentation, according to established recipes and standards.
Inventory Management
: Assist in controlling costs by minimizing spoilage and maintaining adequate inventory of food.
Kitchen Maintenance
: Oversee the cleanliness and organization of the kitchen and storage areas, ensuring all machines and equipment are in working condition.
Daily Operations
: Organize daily duties, check mise en place, and oversee daily food ordering and market lists.
Safety, Security, and Compliance
: Comply with safety and security guidelines, ensuring each section's hygiene and cleanliness.
Requirements:
Education and Experience:
Certificate in Culinary Arts / GCE 'O' Level or equivalent, with 4+ years of experience in upscale hotels or fine dining establishments, preferably with expertise in French cuisine.
Knowledge and Skills:
Sound knowledge of HACCP standards, food safety regulations, and proficiency in Microsoft Office and kitchen management systems, with strong leadership, communication, and interpersonal skills.
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Personal Attributes
: Strong leadership skills with a focus on team engagement and training. Excellent communication skills, fostering collaboration and team spirit.
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