Outlet Chef

Supervise and lead the team to operate the kitchen in an efficient manner to achieve high standard of quality in food and high level of hygiene and cleanliness in the kitchen.

1. Ensure that the kitchen runs in compliance with MOE’s and other Government authorities’ regulation. Implement in-house cleaning schedule for the kitchen
   
2. Determine kitchen’s safe level of inventory. Order kitchen’s inventory to meet requirement for business. Ensure strict receiving, checking and storage procedures for all food items.
   
3. Coordinate the customers’ food orders and give directions to the crew so that all orders can be prepared in a timely and orderly manner.
   
4. Train kitchen’s crew in food preparation skills and knowledge.
   
5. Ensure consistency and standard in quality of all food items prepared.
   
6. Exercise cost controls by ensuring accurate portioning of food items, minimizing wastage and proper inventory control.
7. Conduct monthly stock checks of all food items.
   
8. Keep kitchen’s labor costs within control by effective manpower scheduling.
   
9. Plan for Staff Roster.
   
10. Maintain in good condition for all kitchen equipment through implementation of maintenance programs.
    
11. Enforce discipline and ensure proper conduct of all kitchen staff.
    
12. To undertake any other duties and responsibilities that assigned by the management.