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ROLE RESPONSIBILITIES
Run daily operations of the kitchen, including supervision of the kitchen and the production of food.
In-charge of daily ordering and stock control.
Accountable for the total quality and quantity of food prepared from the assigned section.
Responsible for the cleanliness and tidiness of kitchen with all assigned staff and observes strict rules of personal hygiene.
Ensures that there are no wastages and to support food cost at par or below budget without compromising food quality.
Ensures that all staff in assigned section is properly trained in their duty areas thereby producing a high standard of food served.
Responsible for staff retention in assigned section and takes appropriate measures in furtherance of staff stability.
Ensures that all equipment is kept in good working condition and that they are serviced in accordance to restaurant standards.
Responsible in maintaining a high standard in hygiene and follows the safety and hygiene regulations set by National Environment Agency.
Actively contributes to the outlet business by producing good quality food at competitive prices.
ROLE REQUIREMENTS
· Prior experience in French restaurant is a must
· Ability to work in a fast-paced environment
· Good team player
· Minimum 10 years of experience in various kitchens with skills focus on Western & French cuisine
· Attain culinary Diploma of a known institution
Run daily operations of the kitchen, including supervision of the kitchen and the production of food.
In-charge of daily ordering and stock control.
Accountable for the total quality and quantity of food prepared from the assigned section.
Responsible for the cleanliness and tidiness of kitchen with all assigned staff and observes strict rules of personal hygiene.
Ensures that there are no wastages and to support food cost at par or below budget without compromising food quality.
Ensures that all staff in assigned section is properly trained in their duty areas thereby producing a high standard of food served.
Responsible for staff retention in assigned section and takes appropriate measures in furtherance of staff stability.
Ensures that all equipment is kept in good working condition and that they are serviced in accordance to restaurant standards.
Responsible in maintaining a high standard in hygiene and follows the safety and hygiene regulations set by National Environment Agency.
Actively contributes to the outlet business by producing good quality food at competitive prices.
ROLE REQUIREMENTS
· Prior experience in French restaurant is a must
· Ability to work in a fast-paced environment
· Good team player
· Minimum 10 years of experience in various kitchens with skills focus on Western & French cuisine
· Attain culinary Diploma of a known institution