Duties & Responsibilities
Check standard recipes ensuring proper portion control, uniformity of taste and quality
Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
Ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.
Check food preparation, cost, quality, quantity and portion control daily
Report any problems, failures of machines or small equipment and so on as soon as possible
Inspect all refrigerated areas and ensure regular turnover of food items
Liaise with other Chefs de Cuisine and Sous Chefs regarding items or staff needed from other departments
Be present and assist with the preparation of food
Ensure daily procedures for stocks and supply requisition forms are being maintained
Ensure any out of stock items are being immediately reported
Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
Ensure disciplinary and grievance procedures are properly adhered to and followed.
Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Find ways to improve the efficiency of the operations, which will benefit our clients
Assist the Executive Chef in constantly finding ways to further improve the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow-up with Outlet Managers.
Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
Assist in the preparation and control of daily and weekly market lists.
Create and develop new dishes and recipes by keeping up with the latest market trends.
Constantly strive to improve kitchen operating procedures.
Spot check fridges and check quality of all food items
Requirements
Globally-recognized culinary qualification.
Degree holder in Hotel and Catering Management an advantage
8 years’ experience in relevant position
4 years of supervisory experience
Reading, writing and oral proficiency in the English language is desirable
Reading, writing and oral proficiency in the local language
Menu planning and recipes knowledge
Excellent Food and Beverage knowledge
Cost control awareness and ability to keep to budgets
Good kitchen organisation experience
Personal qualities:
Excellent communication skills
Able to cope with pressure
Outgoing and friendly
Disciplined
Mature
Friendly
Excellent organiser
Flexible
Motivated
Dedicated
Creative
Good team leader
Open-minded
Analytical
Desirable
Multi-lingual
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