The posting
Key Responsibilities:
• Ensure all kitchen KPIs are met via collaboration with the Executive Chef
• Ensure high standards of food safety and hygiene
• Ensure that any food incidents are highlighted, investigated, and reported to the Executive Chef
on a timely basis
• To perform ad-hoc duties being assigned from time to time
Kitchen Operations:
• Provide leadership over the entire kitchen team
• Ensure smooth operation of the central kitchens
• Ensure high standards of hygiene in food preparation
• Oversee the work performance, scheduling and training of the entire kitchen team
• Procure kitchen resources including kitchen equipment and small-ware inventory
Culinary Operational Efficiency:
• Manage and improve culinary operational efficiency
• Create seasonal, on-trend, executable and sustainable menus
• Ensure continuous review of menu to take into consideration feedback from various stakeholders
• Write, scale, and adjust recipes as needed so they comply with food and labor cost and cost
savings goals
• Conduct food tasting across the central kitchen on a regular basis.
• Ensure food allergies are safely managed
Food Safety:
• Ensure high standards of hygiene in food preparation
• Ensure any food incidents are highlighted and reported to the Executive Chef on a timely basis
• Ensure any food incidents are investigated and resolved on a timely basis with a sense of urgency
• Ensure the kitchen team is adequately trained to achieve food safety and hygiene in food
preparation and delivery process
Requirements:
• At least 2 years relevant working experience (Experience in catering, central kitchen, hotel preferred)
• Able to work in face-paced environment and handle large volume production
• Willing to work on weekends, public holidays and long hours



