Primary Role:
Prepare meals, manage staff and oversee day-to-day operations. Be the Director of Quality, ensuring the highest quality foods are prepared and served.
Essential Functions:
1. KITCHEN PRODUCTION:
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Responsible to supervise junior cooks or commis and provide training and instruction.
- Estimate daily production needs & check the quality of raw and cooked food to ensure standards are met.
- Ensure that the production, preparation, and presentation of food are always of the highest quality.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all procedures/policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Have excellent knowledge of food, whilst maintaining quality and controlling costs in a volume food business.
- Personally, responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in his aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Superior on the daily requirements, functions and about any last-minute events.
- Guides and trains the subordinates daily to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to highest service standards.
2. COOKING FROM SCRATCH WITH LOVE: Cooking with passion and love is essential to food quality represents our Kitchen and leading the brand. Whenever humanly possible, always use fresh, seasonal ingredients and cook from scratch. The main duty is to prepare delicious and balanced meals, serving of daily meals, followed by kitchen support and shift relief. Always taste all dishes before putting them on the line. ALWAYS TASTE EVERYTHING!
3. ATMOSPHERE: To keep the kitchen atmosphere looking fun and inviting. To keep signage and displays up to date. To work efficiently, keeping your station organized and clean.
4. FOOD COSTS: Monitor kitchen to ensure proper use of product and inventory control while keeping waste to a minimum (under 2%). Make sure there is no theft by staff or students. Perform monthly inventory with Kitchen Manager. Maintain recipes and ensure all items are sold at 30% or lower Food Cost.
5. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during non-operating hours. Keep food samples based on SOP and adhere to all food safety and hygiene standards.
6. COMPANY VISION: Understand and deliver company's vision and operational objectives. Adhere to and have knowledge of all company (SOP) policies & procedures. Carry out any other duties as required by management.
Job Requirements
- Minimum High School Diploma (Culinary Certificate)
- At least 1 year of leadership experience
- Strong Team Player
