Provide functional assistance, guidance and direction to the Group’s F&B operations
Manage all food suppliers and works with the Management to ensure propose cost control and food costs are met
Involve in continuous improvement of existing products, in term of quality or costing
Handle recruitment of kitchen staff
Maintain a high standard of hygiene and health and safety
Ensure all equipment failure and hazards are addressed
Ensure a strict control on food waste and reporting any waste in the correct procedure
Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
Ensure a close professional working relationship with other members of staff at all times
Follow and enforce all the Group’s rules and regulations at all times
Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils
Performing ad-hoc duties assigned by the Management
Recognised culinary qualification or similar discipline
At least 15 years of relevant experience
Strong leadership qualities
Meticulous with good management skills
Team player with good interpersonal skills
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