REPORTING TO: Directly to the General Manager & Catering Manager QUALIFICATIONS/ EXPERIENCE: Selected in accordance with Recruitment Procedure SQMS-PR-PER-01, Candidate must have complete Form 5 for higher. Have good communication skills in English, reading and writing. Has worked as a Chef for minimum 8 yrs. Possesses Supervisory Skills. Shows total Commitment to his job and training cooks to further their Culinary Skills. PURPOSE: Sole responsibility to teach and enhance the culinary Skills of the company\'s cooks offshore. GENERAL DUTIES AND RESPONSIBILITIES As Supervisor, his sole responsibility is to travel to different rigs to train and enhance the culinary skills of the Company\'s Cooks offshore along with the following tasks: A: Following the current menu. B: Creating New menu and dishes together with those under his charge. C: Demonstrates and instructs the cooks in the development of new menu and recipes D: Assesses their food Preparation skills to ensure they are following all the principles of Hygiene when handling and preparing foods. E: Oversees their current cooking skills to assess where their weaknesses lay and what areas needed to be improved on. improvements are needed. F: Overseeing customer Relations with the Client aboard to tap into his thoughts on the catering of the crew. G: Instill budget controls with affecting or compromising Standards. H: Carries out KPI Assessments on all the cooks to assess their level of knowledge and what improvements have improved. OTHER SKILLS REQUIRED. * Sensitive Palate: He needs to possess a keen sense of taste and smell to be able to recognize suble nuances on flavours being used by those he is teaching. * Creativity: He needs to be creative in order to train his charges to put their own twist on familiar dishes and create new combinations. Creativity and a flair for experimentation are essential traits for a Chef Trainer to import on those he is training because creativity is the mark of a Committed chef. Teamwork: A Harmonious working environment is essential for the Chef Trainer to establish in order to maintain the respect and interest of those he is teaching. Trainee The Chef Trainer has to be able to manage his trainees, delegate responsibility to them which is part of their development and work closely with them. * Determination: He must have to determination and patience to ininspire those training under him since his body language will speak volumes about his passion for cooking. He will be responsible for instilling this passion in his charges. * Organization: he will need to be organised in his overall methods of teaching. The ability to plan his program ahead will help him keep his patience in a high-pressure environment.
The MIssion of Bayong Resources is to provide Mampower and Services that are: -PROFICIENT IN ITS TRAINING -PROFESSIONAL IN ITS PERFORMANCE -CONSCIENTIOUS IN CONTRIBUTING TO A SAFE AND HEALTHY WORKING ENVIRONMENT FOR ALL -THE PREFERRED CHOICE TO PROVIDE MANPOWER AND CATERING SERVICES TO OUR CURRENT AND FUTURE CLIENTS OFFSHORE. To achieve this, Bayong Resources in addition to its other mandatory offshore training programs has established its one day HSES Orientation Program for newly hired experiences deck crew, in order to familiarize them with a comprehensive and informative understanding of all areas and procedures pertaining to offshore work including those procedures and policies of our clients under whom the deck crew will work. In addition to that, and with the backup and support of our clients, other development programs like OJT (On the Job Training) have been established a a means, for those with the interest and the potential, to enhance their progress to higher and more skillful positions on the deck to the benefit of themselves, and that of the Company and the Client. As a result, Bayongs Mission and Primary Goal, is to not only become the preferred choice in the provision Offshore Manpower by supplying the Right Man for the job, but also to take the lead in its provision of Catering and Janitorial Services in South East Asia.
SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent