Key Responsibilities:
- 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
Requirements:
- At least 2 years relevant working experience (Experience in catering, central kitchen, hotel preferred)
- Able to work in face-paced environment and handle large volume production
- Willing to work on weekends, public holidays and long hours
