This position is within the Production Department for the Japanese Kitchen.
Reporting to Executive Chef, your responsibilities will include:
Guide, assist and monitor the performance of the kitchen during the shift.
Coordinates all the activities during the shift within the kitchen and communicates with the external and internal clients and suppliers.
Aid and assist the Executive Chefs in the daily duties and requirements of the department and deputize on his/her behalf as required.
Schedule staff roster and coordinate the work of production staff to ensure that food preparation is as per menu specification, that recipes and methods are strictly followed while ensuring compliance with the Hygiene and Safety Policy.
Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the airlines, events catering or F&B outlets.
Partnering with human resources in conducting training, disciplinary and grievances meetings,
recruitments and performance management for the department employees.
Evaluate statistics on wastage and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply.
Ensure that the kitchen equipment is used in a proper and safe manner and evaluate performance of kitchen equipment to ensure continuity of the processes.
Ensure that staff are professionally supervised, motivated and trained with the aim to improve their performance and maintain discipline and encourage the staff to develop new recipes and methods.
Coordinate with other departments as necessary in order to complete assigned work.
Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule.
Conduct training and internal tasting panel with team members to improve, assess and monitor quality for all products.
Experience & Qualifications:
Hotel Management or Craft course certificate.
Extensive experience in a 5 star kitchen or airline catering with demonstrated hands on experience in Japanese cuisine.
Ability to work and perform under significant pressure in a 24/7 working environment.
A professional manner with the ability to meet targets and achieve results.
Strong planning and organizational skills with the ability to multi-task and manage time effectively.
Demonstrated ability to maintain constructive relationships with others.
Closing: 15 Nov '12
Apply Online
Reporting to Executive Chef, your responsibilities will include:
Guide, assist and monitor the performance of the kitchen during the shift.
Coordinates all the activities during the shift within the kitchen and communicates with the external and internal clients and suppliers.
Aid and assist the Executive Chefs in the daily duties and requirements of the department and deputize on his/her behalf as required.
Schedule staff roster and coordinate the work of production staff to ensure that food preparation is as per menu specification, that recipes and methods are strictly followed while ensuring compliance with the Hygiene and Safety Policy.
Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the airlines, events catering or F&B outlets.
Partnering with human resources in conducting training, disciplinary and grievances meetings,
recruitments and performance management for the department employees.
Evaluate statistics on wastage and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply.
Ensure that the kitchen equipment is used in a proper and safe manner and evaluate performance of kitchen equipment to ensure continuity of the processes.
Ensure that staff are professionally supervised, motivated and trained with the aim to improve their performance and maintain discipline and encourage the staff to develop new recipes and methods.
Coordinate with other departments as necessary in order to complete assigned work.
Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule.
Conduct training and internal tasting panel with team members to improve, assess and monitor quality for all products.
Experience & Qualifications:
Hotel Management or Craft course certificate.
Extensive experience in a 5 star kitchen or airline catering with demonstrated hands on experience in Japanese cuisine.
Ability to work and perform under significant pressure in a 24/7 working environment.
A professional manner with the ability to meet targets and achieve results.
Strong planning and organizational skills with the ability to multi-task and manage time effectively.
Demonstrated ability to maintain constructive relationships with others.
Closing: 15 Nov '12
Apply Online
