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Key Expectations:
Ensure all kitchen KPIs are met via collaboration with the Executive Chef
Ensure high standards of food safety and hygiene
Ensure that any food incidents are highlighted, investigated, and reported to the Executive Chef on a timely basis
To perform ad-hoc duties being assigned from time to time
Kitchen Operations:
Provide leadership over the entire kitchen team
Ensure smooth operation of the central kitchens
Ensure high standards of hygiene in food preparation
Oversee the work performance, scheduling and training of the entire kitchen team
Procure kitchen resources including kitchen equipment and small-ware inventory
Culinary Operational Efficiency:
Manage and improve culinary operational efficiency
Create seasonal, on-trend, executable and sustainable menus
Ensure continuous review of menu to take into consideration feedback from various stakeholders
Write, scale, and adjust recipes as needed so they comply with food and labor cost and cost savings goals
Conduct food tasting across the central kitchen on a regular basis.
Ensure food allergies are safely managed
Food Safety:
Ensure high standards of hygiene in food preparation
Ensure any food incidents are highlighted and reported to the Executive Chef on a timely basis
Ensure any food incidents are investigated and resolved on a timely basis with a sense of urgency
Ensure the kitchen team is adequately trained to achieve food safety and hygiene in food preparation and delivery process
Ensure all kitchen KPIs are met via collaboration with the Executive Chef
Ensure high standards of food safety and hygiene
Ensure that any food incidents are highlighted, investigated, and reported to the Executive Chef on a timely basis
To perform ad-hoc duties being assigned from time to time
Kitchen Operations:
Provide leadership over the entire kitchen team
Ensure smooth operation of the central kitchens
Ensure high standards of hygiene in food preparation
Oversee the work performance, scheduling and training of the entire kitchen team
Procure kitchen resources including kitchen equipment and small-ware inventory
Culinary Operational Efficiency:
Manage and improve culinary operational efficiency
Create seasonal, on-trend, executable and sustainable menus
Ensure continuous review of menu to take into consideration feedback from various stakeholders
Write, scale, and adjust recipes as needed so they comply with food and labor cost and cost savings goals
Conduct food tasting across the central kitchen on a regular basis.
Ensure food allergies are safely managed
Food Safety:
Ensure high standards of hygiene in food preparation
Ensure any food incidents are highlighted and reported to the Executive Chef on a timely basis
Ensure any food incidents are investigated and resolved on a timely basis with a sense of urgency
Ensure the kitchen team is adequately trained to achieve food safety and hygiene in food preparation and delivery process