To train and supervise the work of the kitchen personnel in their sections, Maintain high standards of food preparation and service in the appointed kitchens.
KEY ROLES & RESPONSIBILITIES
Operations
- Produce high quality food in a specified area of the food preparation to ensure that Commis and Trainee Cook are competent to produce the same high quality of food
- Responsible to have adequate raw products available in respective section to produce the daily volume of food required
- Responsible to assist section head in continuous training of junior staff
- Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
- Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
- Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage
- Check stores and refrigerators and oversee proper storage and recycling of leftovers
- Ensure effective communication among the kitchens and with other departments
- Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
- Be responsible for the proper storing and recycling of leftovers
Hygiene and Sanitation/ Maintenance
- Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
- Work closely with Chief Steward to monitor and ensure that all equipment cleaning is properly conducted and according to schedule
- Check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms
- Ensure work areas and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policy
- Ensure refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean
- Check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean at all times, and the contents are always fresh and dated
- Ensure exhaust hoods, stoves, ovens, salamanders, steamers, filters, boiling pans, hot and cold cabinets etc. are spotless and cleaned on a daily basis
Human Resources and Training
- Trains and motivates all junior staff by direction of established Raffles’ standards
- Report to Section Head on all staff and operation matters; assist in performance appraisals
- Attend all allocated training classes, staff meetings and give suggestions for improvement
- Monitor staff schedules and ensure punctuality at work
- Coordinate Restaurant/Banquet/food production, and all specific duties to junior staff
PERSONAL ATTRIBUTES
- Physically fit
- Oral and written fluency in English
- Knowledge of other languages and basic understanding of local language preferred
- People & customer oriented
- Motivator & self starter; displays initiative & creativity
- Team builder
- Willing to work long hours with a positive attitude and high energy level
- Committed, flexible & ability to adapt to different working locations