1.Operations management:
Assist the Executive Chef in organizing, managing, and supervising all kitchen inventory and operational activities.
Guide and monitor the implementation of standards, SOPs, and internal regulations; proactively recommend updates and continuous improvements where necessary.
Monitor daily inventory transactions (receiving, issuing, and stock on hand); consolidate reports on shortages and prepare
purchasing plans accordingly.
Verify expiry dates, ensure proper stock rotation in compliance with FIFO standards, and recommend disposal of substandard or expired products.
Supervise shift scheduling and manpower allocation to ensure sufficient staffing for smooth departmental operations.
Coordinate with the Executive Chef/Head Chef to ensure proper pre-processing of all dishes served at restaurants and banquet functions.
Implement and monitor compliance with hygiene standards, food safety regulations, fire prevention and firefighting (FPF), and occupational health and safety requirements within the assigned areas.
Inspect the proper use, maintenance, and storage of kitchen assets, machinery, tools, and equipment.
Prepare shift summary reports and escalate unusual matters or issues beyond decision-making authority to senior management.
Prepare and submit periodic reports in accordance with established plans and schedules.
2. Human resource management:
Support recruitment activities, including interviewing and training new employees.
Foster a positive working culture by motivating team members and promoting creativity, discipline, and teamwork.
3. Quality control:
Monitor and control the quality standards of all incoming goods and materials.
Report results of chemical residue concentration checks for vegetables and raw materials (if applicable).
Ensure proper control, maintenance, and readiness of all equipment and utensils within the assigned area.
4. Coordination:
Maintain close coordination with the F&B Department and other outlets to obtain operational information, control costs, and plan purchasing orders effectively.
Graduate from Vocational School / College or equivalent Culinary Certification.
Minimum of over 02 years of experience in an equivalent position.
Experience in coaching and training staff.
HACCP and/or ISO 22000 certification is an advantage.