Summary
The Production Chef is responsible for a specific kitchen and he/she must plan the manpower and resources needed to ensure smooth operations. He/She is required to have an extensive knowledge and proven track record in your area of specialization.
Duties and Responsibilities
- Ensure efficient operation of the section quality of raw materials received, meals and food items produced are in accordance with specifications.
- Ensure food items are cut in accurate and standard portions/quantities.
- Responsible for the preparation of meals and last-minute additional meal orders, ensuring their timely completion.
- Assist in the preparation of special meals and in food presentations and check and guide staff in the dishing of meals.
- Ensure personal hygiene, housekeeping and food hygiene standards in the Section are adhered.
- Ensure kitchen staffs are familiar with the safety and security rules / procedures.
- Ensure that utensils and Kitchen equipment are used for its intended purposes only.
- Ensure all equipment and facilities are kept in operational readiness state and to report all faults to Facilities & Engineering Department for follow-up actions. Responsible for manpower deployment.
- Develop and maintain discipline, good team spirit, correct practices, and cooperation amongst staff.
- Ensure minimum wastage and optimum stock level of raw materials and ingredients.
- Acknowledge the availability of raw materials and products in the cold rooms/freezers.
- Provide training and guidance to staff in the preparation of meals to achieve a high professional standard.
- To assist ESC and AVPFP in new menu proposals and recipes.
- Update flight and work schedules, work orders and adjusts the duty roster to maximize the efficient utilization of manpower.
- Submit overtime, attendance, food spoilage, butchery transfer, industrial accident and raw material report etc.
- Responsible for the planning and ordering of raw materials ahead of actual requirement.
- Undertake any other duties assigned by AVPFP.
- Ensure compliance with all workplace safety, security, and health policies and procedure
- Perform any ad-hoc duties as assigned by the reporting manager or department head
Requirements
- Minimum 10 years of experience as a leader in large culinary operations managing at least 20 staffs
- Must have a comprehensive culinary background
- Be a representative on a senior management level at industry events and presentations
