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Job Description
- Responsible for product quality, senior /Junior staff experience, and procedural compliance of the entire department.
- Ensure that all food items are prepared, cooked, and served in a safe and hygienic manner and in accordance with company policies and staff’ requirements to maintain the company’s reputation and staff’s confidence.
- Ensure that all assigned production staff carry out their duties in a set time frame to maintain the continuity of the workflow and to prevent any subsequent delays in the operational flow of work.
- Oversee the work of chefs and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted cost goals.
- Ensure high standards of sanitation, cleanliness, and safety are maintained throughout kitchen areas at all times.
- Review and approve menus and create recipes based on material cost and yield tests
- Proactively contribute to kitchen revenue by establishing controls to minimize food and supply waste.
- Study and interpret available financial reports and carry out root cause analysis and resolve variances.
- Lead the forecasting and planning of food activity to control the food cost as agreed in the approved budget.
- Responsible for crafting menus, themes, Staff presentations, food preparations, table/buffet settings, and food innovations to match clients’ expectations.
- Support the new product development for Quick Service Restaurants with menu development and concepts to ensure quality products are developed in line with the commercial strategy.
- Establish, develop, and maintain Chef-to-Chef relationships with culinary leaders to aid in driving the overall commercial culinary strategy
- Ensure all developed specifications in terms of portion size, quantity, and quality is effectively followed in the kitchen.
- Prepare and report necessary data for applicable parts of the budget; support in projecting annual food, labor, and other costs and monitor actual financial results; Propose corrective actions as necessary to help assure that financial goals for the unit are met.
- Streamline menu components for cost suitability through economies of scale and production consolidation ideas.
- Adhere to and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS, etc.
- Maintain the departmental focus and outlook towards staff satisfaction and positive experience delivery.
Job Requirements
- High School or Equivalent
- Good working knowledge of Food and Beverages.
- Fully Knowledge Food Hygiene & HACCP (Hazard Analysis Critical Control Point) skills.
- Good in reading, writing, and speaking English.
- Computer literate.
- Ability to effectively supervise and train a large diverse work staff and experience in managing in a high-pressure environment.
