Requirements:
> Applicants should be a Hotel Management qualified.
> Work experience of 4 to 6 years in a 5 star hotel or fine dine-in restaurant is required.
> Should possess strong exposure in South East Asian cuisine.�
> Willing to work on flexible working hours in kitchens in diverse locations and on outdoor venues.
> Ready to work in smoky environments and harsh variations in weather conditions.
> Some heavy lifting may be required when on duty.
Duties:
> Hold regular training sessions and keep records.
> Cook any food on a daily basis according to business requirements
> Ensure that all colleagues provide a friendly, courteous and efficient service at all times.
> Plan and implement effective skills training programs in conjunction with the training manager.
> Assist the Head Chef to maximize colleague productivity in order to minimize payroll costs.
> Monitor operating costs and take corrective action when necessary to reduce expenses.
> Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
> Ensure that the standards set by the Company’s Policy and Procedures regarding personal hygiene are maintained by all Kitchen colleagues.
> Ensure that the daily logbook is utilized and guest complaints are immediately reported to the Head Chef / Sous Chef.
> Assist the Head Chef / Sous Chef to set standards and maintain them in the outlet and to Brand standards.
> Ensure the smooth operation of the department by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
