Reporting to the Executive Chef, be responsible for supervising and coordinating all culinary activities related to hotel banquets, conferences, and special events with a focus on Western cuisine.
- Prepare, cook and also supervise the team's preparation, garnishing, presentation of various food items
- Ensure all food items meet hotel quality and consistency standards.
- Work with Executive Chef to plan and execute diversified menus for weddings, corporate functions, special events and The White Olive
- Support Executive Chef in daily kitchen operations.
- Ensure all kitchen equipment is properly maintained and functioning.
- Ensure food cost and wastage targets are met through efficient production and
- Maintain a clean and organized kitchen, ensuring food hygiene, kitchen safety and compliance with regulations at all times
- Conduct regular checks on food storage, temperature control, and sanitation.
- Liaise with the banquet operations, service, and stewarding teams for seamless event execution.
- Assist in training, and supervising of kitchen staff
- Assist in staff scheduling, attendance tracking, and performance evaluations.
- Support other kitchen operations as required
- Foster a positive, professional, and safety-conscious work environment.
- Perform any adhoc duties and projects assigned
Job Requirements:
- At least 2 years of relevant experience in banquet western kitchen/cuisine.
- Team player but also able to work independently
- Able to work on rotating shifts, weekends and public holiday
- Good knowledge of food safety standards
