Chef/Kitchen Supervisor at Ralds & Agate

Job Summary

• To oversee daily food production from start – to – finish; working with kitchen personnel to ensure strict compliance to stipulated recipe and food hygiene standards.

Key Responsibilities

• Supervise and coordinate activities of kitchen, pantry, and storeroom personnel
• Make requisition for food items and kitchen supplies, and ensure proper documentation for reconciliation purposes
• Plan or participate in menu planning, preparation, apportioning foods, and utilizing food surpluses and leftovers.
• Communicate number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
• Supervise non-cooking personnel, such as Kitchen Pantry, to ensure cleanliness of kitchen and equipment.
• Supervise cook, tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
• Work with Costing and F& B Manager to determine prices to be charged for food items.
• Meet with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions.

Minimum Qualifications

• Bachelor's Degree in Catering and Hotel Management, Hospitality or any related professional qualifications. HACCP certification is mandatory
• 7years experience in hospitality with a minimum of 3 years in a supervisory role.
• Self motivated with good Communication and leadership ability
• Proficient knowledge in computer application like MS Office is also a requirement.