To take over all responsibility of the kitchen operation

 To ensure all kitchen staff are aware of standards & expectations of the Guest

 Responsible for the training, induction and development of the kitchen brigade on

the areas of hygiene, cleanliness, menu knowledge, production method

presentation and portions

 Conduct daily shift briefings to kitchen colleagues

 To train the CDP, DCDP and commie in all areas of REVEL system periodically on

(Inventory, Recipe, Purchase, Food cost, Attendance)

 Ensure a positive relationship exists in the department staff and between other

department .

 Balance operational, administrative and Colleague needs

 Ensure proper staffing and duty scheduling in accordance to operation

requirements on weekly basis.

 Follow HACCP standards (Storing, Cross contamination, temperature)

 To be responsible & communicate to the Head Chef / Operations Manager during

service for timing and progress of all dishes

 To control wastage and to maintain food cost.

 To ensure the food cost is maintained in line with the management expectation at

all time.

 To manage and maintain the inventory of daily supplies appropriately.

 To prepare the LPO and following up for the supplies and items, by maintaining one

point of contact with the purchase department.

 To manage inventory of dry items will less shelf life on FIFO basis.

 To manage and maintain company reputation with supplier and vendors.

 To ensure that in the preparation and presentation of food, the highest standards

are maintained at all times as per the specification of the management.

 To keep the Head Chef / Operations Manager aware of any problems within the

kitchen. These would include staff, Health & Safety, equipment and supplies any

other areas connected with the kitchen organisation.

 To constantly focus on guest care and service. Ensuring that everything that is done

well to improves and enhances the guest experience.

 To handle the guest food complaints and deliver the dishes to their specific

requirement.

 To be fully conversant with the menu and to be adaptable with continual changes to

ensure that the menu is kept in line with customer demands and Company policies.

 To ensure that the correct and same ingredients are used as specified by the

Management to ensure quality is upheld at all times.

 To perform food trails and R&D on the menu and dishes to improve the choices.

 To accept responsibility for all dishes prepared and served in the kitchen.

 To attend any necessary training sessions or meetings.

 To make sure that company policy, the vision statement, and departmental

objectives are followed and utilised at all times.

 To ensure that all appliances, fixtures and fittings are safe and work in accordance

with health & safety regulations.

 To be fully aware of the restaurant fire safety procedures and Health & Safety regulations.

Skills

 Experience and success in equivalent job roles

 Executive communication on verbal and written

 Expert in situation handling

 Prompt follow up for details

 Punctual, organised and trustworthy

 Professional appearance

 Budgeting and Analytical skill

 Ability to manage other people

 Ability to motivate staff

 Willingness to take initiative and make decisions

 Ability to delegate tasks effectively

 Excellent use of various cooking methods, ingredients, equipment, tools and

processes

 Ability to multitask

 Ability to work efficiently under pressure

 Great time management skills

•  Communicate with concern department (purchase) of receiving the items