Maintain a friendly, neat and pleasant image at all times
Assign in detailed and specific duties to all employees under supervision and instruct them in their work
Work very closely with the steward team whose duty is to keep kitchen areas clean and orderly. Insist upon meticulous cleanliness and orderliness
Insist on personal cleanliness and proper discipline of all employees under supervision
Work very closely with the Sous Chef/Head Chef in determining quality and quantity of food materials. Keep a close watch over all material used. With a view of eliminating waste and spoilage, especially meat, fish products etc
Discuss with the Head Chef and recommend menu price and adjustments when warranted
Responsible for the quality of all food prepared in the kitchen under supervision. Check constantly for taste, temperature and visual appeal. Make sure that all dishes are uniform and that the established portion sized are adhered to
Assure that soiled or damaged serving utensils are not put into use, watch particularly for cracked or chipped chine and glassware and train staff to follow this rule
Check maintenance of all equipments located in the area under supervision. Make every attempt to prevent damage or loss of properties
Be constantly on the alert for new products which may improve the quality of food or lower food cost or both. Make suggestion to the Head Chef concerning improvements which would tent to make more satisfied customers and/or increase the volume of business or profit of company.
Be aware of all house rules and obey them and also assist in enforcing them. Conduct in such manner so as to encourage fellow employees to do likewise
To take active interest in the training and career development of their subordinates to increase their competence in their present position and/or to prepare them for higher position
Lead and train kitchen commis, ensuring clear communication and delegation of tasks
Conduct staff briefings to communicate menu changes, mise-en-place responsibilities, hygiene and safety reminders
Any other duties that maybe assigned to you from time to time / or as and when required
Job Requirements
Culinary degree or diploma from a recognized institution
Minimum 3–5 years of experience in a professional kitchen environment, with at least 1–2 years in a supervisory or senior role
Ability to lead and train a team while maintaining kitchen discipline.
Excellent communication and interpersonal skills.
Ability to remain calm under pressure and make quick, effective decisions
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.