Primary Responsibilities
- General Duties
- Direct and supervise the preparation and production of all dishes and ensure that they comply with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommended improvement when necessary.
- Develop a presence in your designated restaurant. Each evening visit the restaurant and meet with guests. Promote Dining destination.
- Determine the required mice-en-place in each section and check the store requisitions. Sign off on prepared requisitions by subordinates.
- Create the menus and produce recipes with Executive Chef. Prepare sample tasting for management when required.
- Review the sale of dishes. Suggest and implement changes to the menu items according to customer’s demand and the availability of seasonal ingredients for supervisor’s approval.
- Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
- Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great guest experience.
Policies and Procedures
- Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
- Take ownership and accountability for the profitability of the restaurant.
- Prepare recipes of new items for costing and verify cost analysis of each dish.
- Prepare monthly duty roster and manage Public Holiday and Annual Leave.
- Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
- Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
- Assist Executive Chef in preparing operating budgets.
- Maintain H.A.C.C.P program where implemented.
- Perform any other related duties as and when assigned by the Executive Chef.
Secondary Functions:
- Assist with inventories as scheduled.
- Assist in creation of Banqueting menus, recipes and costs.
- Follow maintenance program and cleaning schedule.
- Perform duties in other areas of kitchen as assigned.
- Work at off-premise functions.
- Attend designated meetings.
- Participate and help organize cooking competitions.
