Immediate Start
1 month ago
Job Summary
Oversee the day–to–day running of the kitchen in the restaurant, including managing the kitchen staff; Assist in planning menus, budgeting and inventory, menu creation and pricing, purchasing, ensuring quality control (QA), safety and infection control, ensuring the meals are cooked and seasoned according to the customer’s dietary requirements.
- Minimum Qualification : Diploma
- Experience Level : Mid level
- Experience Length : 4 years
- Working Hours : Full Time
Job Description/Requirements
Responsibilities:
- Manage overall direction, coordination, and evaluation of food preparation, production, and processing
- Supervise activities and food preparation with any staff who would assist in the kitchen
- Supervise the preparation of the food for its garnishing and presentation, as well as the seasoning for a perfect taste
- Order food or kitchen supplies and provide cost estimates to the employer
- Know the customer and provide personal service to achieve customer satisfaction
- Be current on public safety and security
- Coach and develop other staff in the kitchen to improve their skills
- Identify cost reduction opportunities to obtain the best price and analyse market and delivery trends
- Identify areas for improvement.
Requirements:
- Minimum of a Diploma qualification.
- Having some level of catering qualification is highly desirable.
- A culinary degree in addition to an apprenticeship is an added advantage.
- Proven years of working experience as a chef.
- Must be good in Spoken English.
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