A. Kitchen Operations & Food Preparation
- Supervise daily mise-en-place and ensure ingredients are prepared as per recipes.
- Support Unit Chef in managing cooking, plating, and timely order dispatch.
- Ensure consistency in taste, portion size, and presentation.
B. Staff Supervision & Training
- Allocate tasks to Commis and kitchen helpers.
- Ensure grooming, discipline, and hygiene standards are followed inside the kitchen.
- Train junior staff on recipes, cutting techniques, equipment use, and kitchen SOPs.
- Monitor staff performance during peak hours.
C. Hygiene & Food Safety
- Maintain strict cleanliness across workstations, equipment, and storage areas.
- Ensure proper handling, storage, labelling, and FIFO usage of raw materials.
- Conduct regular checks for temperature logs, expiry dates, and sanitation practices.
- Report pest or hygiene deviations immediately.
D. Coordinating Order Flow
- Coordinate with FOH for smooth communication of order status.
- Ensure timely preparation of dine-in, takeaway, and online delivery orders.
- Communicate delays or issues promptly to Unit Chef and FOH team.
E. Inventory & Wastage Control
- Assist in stock counting and monitoring of raw materials.
- Report shortages and excess consumption to Unit Chef.
- Maintain low wastage by following correct portioning and storage practices.
F. Equipment Handling
- Ensure proper cleaning and maintenance of all cooking equipment.
- Report breakdowns to the Maintenance team for quick action.
- Follow secure kitchen handling practices at all times.
3. Required Skills & Competencies
- Good culinary knowledge and understanding of kitchen operations.
- Supervisory ability to guide and support junior kitchen staff.
- Strong hygiene and safety awareness.
- Ability to work under pressure and manage high-volume orders.
- Good coordination with FOH and other departments.
4. Qualification & Experience
- Diploma / Certification in Culinary Arts / Hotel Management prefer