Job summary:
- Overall responsibility for the kitchen’s daily operations.
- Creating new dishes and menus.
- Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
- Interviewing and hiring new staff.
- Maintaining/raising the food’s profit margins for your employer.
- Monitoring and controlling stock levels.
- Ensuring correct stock rotation procedures are followed.
- Implementation of health and safety procedures in the kitchen.
- Estimating costs and ensuring all purchases come within budget.
- Taking care of the kitchen’s accounts and creating a work roster.
- Actively participates in training of culinary skills to junior staff and apprentices
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
- Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
- Operate all kitchen equipment and conduct themselves with safety in mind at all times.
- Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Adhere to all environmental policies and programs as required.
- Any other job duties and responsibilities may assign by the Management that may be required from time to time.
Perks & Benefits
- Medical insurance
- Accommodation
- Bonus/Increment (based on performance)
- Officer Check
