Job Description

Plan, improvise and develop menus to meet the changing needs of the clients or new business opportunities Establish Nutritious and recipe costing Plan and manage Labor Cost to achieve profitability / justification with productivity output Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Audits on par stock on all areas to make sure that all required supplies are ordered and stocked in advance of need Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Preparing meals and completing prep support as needed Maintain a positive and professional approach with coworkers and customers Plan and direct food preparation and culinary activities while ensuring food meets quality standards Rectify arising problems or complaints Drive and place safety and hygiene as key competency within the department Establish and ensure full compliance to operating controls, SOP's, policies, procedures and service standards. Ensures the objectives and goals of the facility work together to achieve company positioning and success. Respond to audits to ensure continual improvement is achieved.



Job Requirements


Formal qualifications as a western chef with minimum 5 years of relevant work experiences Strong management skill and ability to manage a team towards the accomplishment of goals Comfortable to provide coaching, advice and assistance when required Strong time management skills and ability to manage multiple tasks at once Comfortable to work rotating shifts and weekends/public holidays Experience in working with a multicultural team * Knowledge of PC applications