Job Description

PURPOSE OF THIS POSITION

To effectively manage the kitchen team to achieve the highest standard of food production. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company's sourcing policy, and control production and portions in line with agreed specifications.

RESPONSIBILITIES

To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently

To work with the kitchen brigade to develop menus and offers which reflect customer demand and support the objectives of the contract

Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management

To manage the agreed food cost targets in line with the agreed budget.

Record and maintain accurate pricing data for all commodities on the unit stock sheets

Recommend and promote new menu ideas and special food events/special days within the contract and work with the Company Executive Chef to develop new dishes for the business

To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment

To ensure that the company food hygiene management system is in place and fully understood by all the team

To ensure that the kitchen team comply with the policy on personal hygiene and uniform

Ensure that there is strict adherence to regulations where applicable

To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies

Develop a relationship and seeking advice and guidance as necessary

To ensure cleaning rotas are operational throughout the food production and service areas

Encourage employees to work safely and look out for the safety of fellow workers and customers

Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the manager

To ensure all new starters receive a thorough induction and are given all the initial help they need to achieve the required standards in their new job

With the support of the Management Team equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on-job coaching

Support all members of the team to reach their full potential and give them the opportunity to develop their career

Due to the nature of the contract, the requirement to intermittently review the food served in the evening and weekends, by attending site and supporting your Chef's team

To conduct regular performance reviews with the team offering training and coaching when necessary

To conduct a formal appraisal each year with each member of the kitchen team using the company standard format

Actively recognize good performance in the team and promote the company reward and recognition scheme

To ensure effective channels of communication at all levels so every member of the team is aware of the contract objectives and the part they play in its delivery

Trade test all-new culinary staff prior to job offers being made and take an active role in the selection of new team members

To actively seek out customer comment and feedback in respect of the service through face to face contact during service times

To work with the Management Team to agree on actions following customer feedback

Be visible in the restaurant during service helping and supporting staff as well as communicating with customers

Keep up to date with latest trends in the foodservice industry and work with the team and the Executive Chef to introduce new ideas regularly

Ensure members of the culinary team receive customer service training and understand the importance of making every customer feel special and enjoy the experience of dining in our restaurant

To understand the catering budget and work to the agreed targets on food cost, labor hours, sundries, and wastage

Communicate daily and weekly financial targets to all members of the culinary team as appropriate

To ensure that the company control procedures in respect of food production, portion control, and stock management are fully implemented

To complete all goods received and commodity stock sheets on the in-unit trading system in a timely and accurate manner.

Job Type: Full-time

Pay: RM4,000.00 - RM5,500.00 per month

Benefits:

Health insurance Maternity leave Opportunities for promotion Parental leave Professional development
Work Location: In person