puestos de Chief Officer en Singapur

Responsible for the daily management and food preparation of the outlets Ensure maximum quality and profitability.

• Responsible for the hygienic and safe preparation of food within the outlets.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.
• Ensure that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.
• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
• Implement and prepare new items, food concepts and menus, in conjunction with Pastry Chef.
• Implement quality control procedures.
• Inspect method of food preparation and cooking at all meal periods.
• Liaise with the Engineering as to maintenance within kitchen.
• Inspect plate presentation and continually review and update when necessary.
• Liaise with the Executive Chef over the reparation of work schedules and annual leave schedules, Ensure they are within budget, business expectations and guidelines of the appropriate industrial legislation.
• Oversee the selection and appointment of new associates within the kitchen brigade.
• Ensure compliance with legislated heath and safety requirements within the workplace, paying particular attention to Food Safety Legislation.
• Comply with all Corporate and Hotel Standards and Procedures.
• Regularly goes out into the restaurant and greets guests and obtains feedback on the meal they had.