Chef - Singapore - TANA DEVELOPMENT (SINGAPORE) PTE. LTD.
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Description
Restaurant Operations
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and food quality standards.
- Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures
- Accountable for food cost management
- Control food cost and usage by following proper storage procedures, standard recipes and waste control procedures
- Training of kitchen personnel in safe operation of all kitchen equipment
- Ensure cleanliness and sanitation being practiced
- Perform administrative duties
- Execute plans and instructions from the management
Quality Assurance & Control
- Overall in charge for food quality, cooking standards & hygiene standards
- Improve kitchen productivity and work process flow
People Management
- Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
- Conduct appraisals professionally to track and measure staffs' performance
- Manage kitchen staff productivity, work schedule and responsibilities
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