Be responsible for the entire kitchen operation. Supervise and train Kitchen staffs. Monitor food quality, control costs and labor budget. Maintain highest professional food quality and sanitation standards.
Has at least a minimum of 5 years of work experience in the hotel in the south pacific region.
Roles and Responsibilities:
Cooking and preparation
- Able to cook 3 star hotel standard cuisine
- Able to cook Italian theme cuisine
- Supervise and train cooking and preparations
- Update menu, create daily specials, prepare function menu
- Able to handle a banquet menu for 100 people
- Interacts with food and beverage management and staffs to assure that food production consistently exceeds the expectations of guests.
Human Resource Management
- Recruit new kitchen staff
- Making a weekly staff roster
- Daily briefing
- Train staff on food preparation, food hygiene, food handling and kitchen equipment
- Provides training and professional development opportunities for all kitchen staff
- Supervise the daily kitchen operation
- Enhance an efficient team work.
Stock and Cost Control
- Select and purchase food items - Monitor the freshness and price of every food item
- Monitor and ensure the quality of food stored
- Maintain all kitchen equipment in sound condition
- Monitor all item in the kitchen
- Provide a costing of every item served
- Carry out a monthly stock taking and send a report to the account
- Minimise food waste.
Hygiene
- Maintain high standard of personal grooming and ensure clean and tidy uniform
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Ensure the proper maintenance and cleanliness of kitchen.
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