
Executive Chef
6 days ago
Responsibilities:
- Work with Food & Beverage Manager in the operations, preparations, production areas and scopes.
- Organize the kitchen.
- Responsible for the daily kitchen operation.
- Compiling of menus and suggestion of new dishes.
- Daily Market Requisition of food stuff.
- Supervision of kitchen during service hours.
- Supervision of cleanliness, cleaning, neatness and maintaining personal hygiene in the kitchen areas.
- Upkeep the working condition of various equipments and its proper usage.
- Partially responsible for the stores, still rooms and the wash up areas.
- To check quality of dishes and food portioning.
- Supervise banquet function and food display set up.
- Work scheduling
Requirements
- Maintain highest standards of professionalism, ethics, grooming and attitude towards staff and guests.
- Costing and measurements ability.
- Strong in situational problem solving and decision making.
- High level of interpersonal skills required with internal and external guests.
- Good leadership skills.
- Good culinary knowledge and skills.
- Always maintaining a good hygiene level at all times, be it personal or within own department.
- Possessed Food Hygiene Officer Certificate
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