The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.
Key Responsibilities:
Daily Kitchen Operations
- Supervise the daily operations of all kitchen sections including Hot Kitchen, Cold Kitchen, Butchery, and Stewarding ensuring timely and efficient food production for all outlets.
- Helps prepare the proper work schedules of the kitchen staff, in line with the occupancy forecast and departmental requirements.
Support to Executive Team
- Helps in preparing department's business plans, assists in developing, implementing, monitoring and action plans for approval of and or review of the Culinary and F&B Department Head
Menu Implementation
- Support menu execution for à la carte, buffet, banquets, and special promotions.
- Ensure all dishes are prepared according to recipes, portion controls, and presentation standards.
- Helps develop and plan, and implement food menus according to the prescribed hotel standards, with the guidance of head chef.
Food Safety & Hygiene Compliance
- Maintain strict adherence to HACCP, sanitation, and hygiene protocols in close coordination with Food Safety committee
Inventory & Cost Management
- Helps ensure timely and accurate generation and submission of reports which include daily inventory items, weekly market list, and buffet analysis, daily food costs, staff matters and 85-86 items
- Monitor daily usage of ingredients, assist with monthly inventory, and control wastage and portioning to manage food cost effectively.
Kitchen Equipment Oversight
- Ensure all kitchen equipment and tools are functioning properly and are regularly cleaned and sanitized. Report any malfunctions to Engineering for prompt repair.
Staff Training & Supervision
- Trains and motivates employees to work and render quality service through a systemized on-the-job coaching, informal or formal learning session, and constant performance monitoring and recognition.
Quality Control
- Conduct regular inspections to ensure food quality, taste, temperature, and presentation meet Seda Hotels standards before service.
- Provides timely response/feedback to guest comments/requests, and coordinates with concerned departments for specific actions.
Interdepartmental Coordination
- Communicates any pertinent information which may affect department operations to kitchen heads, co-workers and staff and likewise, relays any concerns from staff to the Culinary and F&B Head for evaluation and or action.
Qualifications
- 2+ years of culinary or kitchen experience
- Excellent interpersonal and verbal communication skills
- Highly organized with excellent attention to detail
