JOB SUMMARY
To be part of the central kitchen and responsible for the end-to-end operations and services within the premises. To ensure smooth-running operations of all banquet and catering event.
RESPONSIBILITIES & EXPECTATIONS
- Responsible for the creation and preparation of various cuisines.
- Oversee the smooth running of the catering kitchen and its daily operation.
- Responsible for the planning and execution of new menus, including research & development.
- Coach and manage a team of chefs to ensure a well-organized and motivated team.
- Ensure that food handling and hygiene regulations are followed in accordance to NEA and/or AVA standards.
- Responsible for the quality, quantity, and accuracy of food items served and displayed per company's standard recipes.
- Manage food cost controls to contribute to F&B revenue.
- Work closely with Sales and Logistics departments of the company.
REQUIREMENTS:
- Diploma in Culinary Art.
- Minimum 5 years of related experience.
- Ability to work effectively in a team environment.
- Present a positive and professional attitude at all times.
- Good interpersonal skills for dealing with all levels of people.
- Good problem-solving skills.
- Willing to work in the West.
- 6 days work week.
