JOB OVERVIEW

Kitchen Service:
o Ensure proper opening, mid shift and closing of kitchen.
o Ensure staff is available and ready on their sections at all times.
o Ensure proper flow in the kitchen to ensure food is going to customers on timely basis and as per standard.
Kitchen planning:
o Estimate food consumption and prepare requisitions accordingly.
o Communicate with RM on reservation and functions to prepare accordingly.
o Manage mise en place of kitchen to ensure readiness to the shift, without over preparing and increasing waste or under preparing and causing customer complaints and lower sales.
Quality Control:
o Maintain the quality and consistency of food produced in the kitchen.
Workplace Safety:
o Ensure proper equipment operation/maintenance.
o Inform Restaurant Manager and Corporate Chef of any maintenance issues and follow up with RM on repair.
Managing Cost:
o Conduct inventories effectively and submit it to Cost Controller
o Manage food cost and wastage according to budget.

o A minimum of 10 years experience in food production is required.
o A minimum of 3 years experience in similar position in hotels/restaurants serving similar cuisine.
o A degree in hospitality management or its equivalent.
o Possess managerial and organization skills.
o Possess people management skills.
o Have basic knowledge of cost control and budgeting.
o Possess good communication skills.
o Ability to work for long periods of time in a standing position.
o Ability to work under pressure.
Salary :2500$-3500$ “local transfer”