Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions.
Kitchen Management - Overall responsible for culinary activities of the kitchen
- Check the quantity and quality of received products to ensure items are as ordered and standards are met
- Achieve food margin set by the Company
- Monitor and maintain stock levels to reduce wastage and to maximize profitability
- Ensure kitchen operations are carried smoothly and effectively
- Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas
- Responsible for inventory management to ensure sufficient stock for operation efficiency
Hygiene and Workplace Safety Management - Ensure consistency in food quality control, hygiene and safety
- Ensure that food handling and hygiene regulations are followed in accordance with regulations
...