Career Opportunities

Responsibility

• Maintain the level of profit margin on food production according to forecast; set standard of hygiene in food production area and all operating equipment at par and fixed equipment; participate in training and development of employees.
• Performance appraisal of culinary staff; control colleague levels according to manning guide and also colleagues duty rosters, vacation and attendance records; to be present during peak hours of service and make rounds of all production areas.
• Control daily set-up of banquet and buffets, staff caterer, market list and food wastage so as to maintain food cost of respective kitchens at pre-determined levels; help reduce cost by keeping a control on power and fuel consuming machineries.
• Check daily kitchen log books of all sections; carry out all reasonable duties as assigned by management.
• Be familiar with safety, emergency and first aid procedures; supervise that everyone starts working on time and adheres to hotel rules and regulations; check food items for correct quality and quantity.

Qualifications

Minimum 5 years experiences as western food cook; hotel experience is preferred but not required.