Prime Function
- Ensure food philosophy is maintained with a standardised product.
- Maintain cost effectiveness by maintaining profitability in all areas.
- Constantly evaluate systems to facilitate improvement where possible.
- Ensure HACCP procedures are followed and clear records are kept at all times.
- Ensure the highest standard in preparation of food production and delivery.
- Exceed guest expectations in quality and service of food products
Key Responsibilities
Kitchen Planning
- Plan and design menus for food as well as beverages.
- Tastefully do pairing of wine with food.
- Follows guidelines laid by the Executive Chef on menu plan and design.
People Management
- Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
- Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
- Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
Financial Management
- Oversee the stock take and stock rotation for the assigned section.
- Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.
Qualifications :
Your experience and skills include:
Ability to work well under pressure in a fast paced environment
Ability to work cohesively and collectively as part of a team
Add diplomas/certifications required if needed
Remote Work :
No
Employment Type :
Fulltime