16/12/2020
Core Responsibilities
1. Responsible for overseeing the staff cafeteria outlet kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.
2.To plan, establish and maintain an optimum “lean” operational structure within the staff cafeteria outlet, so as to ensure the effective and efficient running of the outlet.
3.Work closely with the staff cafeteria outlet team and line departments in the pursuit for continuous improvement in products, menu items and promotions.
4.To plan, supervise and execute food preparation and production activities. E.g. proper cleaning, cutting, cooking of items, etc.
5.Supervise all the staff cafeteria outlet staff to ensure targets, portion sizing, product quality and specifications are met.
6.To manage the cost control of raw materials, food cost and related kitchen operational expenses under the staff cafeteria outlet.
7.To control food production volume and quantities, ensure all resources are optimally utilized and to minimize over production and wastages without compromising on quality.
8.To plan and drive the development of new culinary recipes and menus.
9.Oversee the daily production and operations in the kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirements are met.
10.Coordinates and controls the kitchen team in food storage (e.g. maintaining tidiness, following the first-in first-out procedure).
11.Conducts, coordinates and supervises the inventory at the staff cafeteria outlet.
12.Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
13.Prepare food for service which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
14.Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.
15.Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.
16.To ensure that all menu recipes are standardized to maintain consistent quality output from the staff cafeteria outlet and to monitor and ensure compliance with recipe specifications.
