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