Head Chef (Staff Cafeteria)
$ 3,500 - $ 3,500 / Per Mon
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Original
Simplified
Food preparation
Plans monthly menu and work with Marketing on prints
Cook dishes according to daily/ weekly/ monthly/ special festive menu
Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
Ensure freshness and quality of ingredients used and dishes served
Ensure that the kitchen area is always kept clean and dry
Supplies/ Stocks control
Maintain supplies to ensure adequate but not over-order and no wastage
Checking of goods receivable from suppliers
Practice good food hygiene and safety standards
Inspects and checks operating equipment to ensure good working conditions
Customer Service
Interact with clients and gather feedback
Check clients’ satisfaction and provide immediate updates to Operations Manager and team
Communication
Effectively communicate with team members and in Charge
Inform Operations Manager or Head Office on operations or employees’ related issues
Ensure team members provide good customer service during operations
Administration
Prepare roster accordingly and schedules manpower
Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared
Record discipline matters after counselling employees
Ensure team members’ documents eg forms are submitted to Head Office timely
Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
Attend meetings when required
Ad-hoc duties when required
Hygiene and work safety
Practice good food hygiene and personal hygiene
Take care to prevent any food contamination
Reinforce all outlets follow strictly
Observe safe work procedures when handling equipment
Strictly follow employees’ entrance and emergency procedures at clients’ premise
Plans monthly menu and work with Marketing on prints
Cook dishes according to daily/ weekly/ monthly/ special festive menu
Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
Ensure freshness and quality of ingredients used and dishes served
Ensure that the kitchen area is always kept clean and dry
Supplies/ Stocks control
Maintain supplies to ensure adequate but not over-order and no wastage
Checking of goods receivable from suppliers
Practice good food hygiene and safety standards
Inspects and checks operating equipment to ensure good working conditions
Customer Service
Interact with clients and gather feedback
Check clients’ satisfaction and provide immediate updates to Operations Manager and team
Communication
Effectively communicate with team members and in Charge
Inform Operations Manager or Head Office on operations or employees’ related issues
Ensure team members provide good customer service during operations
Administration
Prepare roster accordingly and schedules manpower
Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared
Record discipline matters after counselling employees
Ensure team members’ documents eg forms are submitted to Head Office timely
Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
Attend meetings when required
Ad-hoc duties when required
Hygiene and work safety
Practice good food hygiene and personal hygiene
Take care to prevent any food contamination
Reinforce all outlets follow strictly
Observe safe work procedures when handling equipment
Strictly follow employees’ entrance and emergency procedures at clients’ premise
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