Main Duties and Key Responsibilities:
- Assists in operating multi-facility food production facilities.
- Supervises the kitchen staff and ensures that they perform their duties as expected.
- Oversees all Western culinary aspects for banquets, functions, weddings and corporate events.
- Maintains adequate supply of materials required for food production.
- Prepares and controls food usage in order to minimize waste.
- Coordinates with F&B service personnel to ensure that a high standard of service is offered to members.
- Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed NEA requirements.
- Prepares and revises menus as and when necessary.
- Responsible for food preparation and cooking duties.
- Performs opening and closing duties as specified.
Requirements:
- Should possess at least N/O Levels with a minimum of 3 years of relevant working experience.
- Should possess basic computer skills.
