This is the second highest position in the kitchen. Respected person will be an assistant for Executive Chef.
Tanggung Jawab Pekerjaan :
Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.This will ensure quality control measures and hygiene systems are achieved at all times.
To have total accountability for the day to day running of the kitchen service in the absence of the head chef and to ensure stock takes are produced monthly in conjunction with the head chef.
To participate in the design of seasonal menus and purchase all food and food related products using company nominated suppliers to achieve food budgeted cost controls, ensuring minimum wastage within the venue and to ensure all menu’s are costed accurately.
To maintain all equipment within the catering operation through due care and diligence. Ensuring engineer call outs for all repairs on catering equipment are effectively managed ensuring the best life of all kitchen equipment.
Assist the head chef in discipline of all staff in line of command in liaison with HQ & HRD.
To take active part in the annual Training Days and participate in the staff meetings to help identify training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality.
To undertake staff briefing with all team members at the start of their working day.
Ensure Labour tracking sheets are compiled and within the budget.
To actively recruit and select kitchen personnel and to ensure relevant documentation is completed prior to any placement.
Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.
Arrange COSHH training for all staff as required using the nominated supplier for chemicals so that staff are aware of the danger of the chemicals we use.
Ensure all porters are trained to Basic food hygiene level as a minimum so they can assist in food preparation.
The post holder will undertake training and development as appropriate and keep apprised of developments n his/her field of expertise.
The post holder will carry out any other duties as appropriate to the post and as requested by the Head Chef ,Catering General Manager.
Liaise direct with key customer contracts and attend review meetings giving presentation when required.
Attend HOD meeting in the absence of the head chef and meeting with management team for discussing new ideas.
Customer complaints are feedback with explanations to the General Manager, and manage opportunity to discuss with customer or meet with the customer.
Persyaratan Pengalaman :
Minimal 2 tahun di bidang F&B
– Good knowledge of kitchen operational, HACCP, and food production
– Experience min 2 years
– Age max 35
– Well groomed, energetic & good attitude
– Servive oriented person, team player & having sense of initiative
– Commitment to the job, creative & innovative, adaptable to new environment
– Willing to work in flexible schedule (weekend/ shift/ split shift)