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