Job Description
– Respect company rules & Regulation regarding QHSE.
– Cooperative and teamwork with peers and superior & respect superior’s guideline and instruction
– Able to update new skills and works quickly, creative and initiative/Food cost concept.
– Menu Plaining/ Recipe creating/ food tasting according to food cost concept.
– Prevent food spoilage through checks and ensure that all incoming and outgoing product items are up to agreed standards
– Ensure that all product Mise en Place is prepared according to production plan
– Check food storage areas and refrigerators for cleanliness and proper functioning and report any discrepancies to the supervisor
– To ensure highest standards of hygiene are always adhered to throughout food preparation
– Always keep workstations clear, clean, and tidy.
– Actively participate in all training activities.
– To ensure constant rotation of all stocks in the kitchens.
– Able to help reducing wastage & other unnecessary expenses
– Can communicate effectively with colleagues and customers
– Able to give constructive feedback and open to constructive criticism and solving the daily running of the kitchen.
– Check the taste and quality of daily meals.
– Ensure a high level of personal hygiene and grooming.
– Determining food inventory needs, stocking, and ordering system. Forecasting, planning, sourcing, and ordering food supplies and ingredients for the kitchen, and equipment.
– Check and follow hygiene, cleanliness, and tiding standards, and oversee corrective actions when requested by QHSE.
– Managing and working closely with other chefs and staff of all levels.
– Be fully in charge of managing kitchen staff, schedule, evaluation, training and developing the subordinate staff.
– Follow company guidelines for ordering, inventory and budget management, food costs, and working closely with HODs to create new products.
– Relationship and keep in contact with other departments to solve all concern problems related to kitchen.
Job Requirements
– Exceptional proven ability in kitchen management.
– Previous experience at least 3-5 years as a head chef, chef, head cook.
– Experiences in using food cost system, ordering.
– Exceptional organizational, leadership, and problem-solving skills for customer complaints.
– Able to use computer programmers in efficiency ways (MS Office/ Internet/ Email)
– Excellent knowledge of food catering production procedures (including QHSE) and all food item storage standards (including QHSE).
– Able to listen and interact with clients, handling positive and negative feedback.
– Excellence English Speaking, French speaking is advantage.