JOB DETAILS

JOB DETAIL

- Oversee and supervise culinary staff including staffing, training, coaching and performance management
- Manage an up to date knowledge of competitors food production/offering
- Manage the daily kitchen operation in production line
- Responsible for developing, mentoring and coaching internal associates
- Ensure that standards of food preparation that have been establish by management are maintained
- Follow adopted HACCP and GMP standard services sanity and safety conditions and to ensure compliance with local and state regulations
- Menu development and standardize recipes for each menu production
- Maintains a clean and safe environment instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety matter
- Ensure that his/her management stye and working methods are in line with the branding and company policy
- Prepares the work schedules for the team in daily operation

REQUIRED WORK EXPERIENCE

- Bachelor’s degree in food science, Microbiology, or related field.
- Has a minimum of 3 to 5 years prior management experience as an executive chef and at least 10 years in diversified kitchen and hospitality industry. Preferably with Airline catering, Convention center catering or Factory production will be added advantage.
- Immaculate grooming, articulate in communication with the ability to lead and monitor.
- Ensure all municipal and state laws regarding hygiene and security are respected. Ensuring that colleagues adhere to all health and safety requirements.
- Must have Multi cuisine knowledge and exposure
- Maintain the highest standards for product quality, taste and execution are met in a consistent and timely manner
- Strong working knowledge in quantity scratch cooking with emphasis on quality
- Effective working knowledge of the principles in creating recipes for bulk cooking