Responsible for the managing and overseeing of restaurants kitchen operations.
Accountable for food cost management, menu planning, as well as the development and creation of new products in meeting business needs. Responsible for the running and the supervision of food preparation and food production to ensure that food quality standards are met and delivered.
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• Prepare food and beverage menu in accordance with defined standards and recipes.
• Training kitchen staff on menu and proper methods of food preparation and handling. Ensure strict adherence to cooking Standard Operating Procedures (SOPs) – food portioning, marinating, cooking time, cooking method, food plating, food garnish, and food hygiene – at all times.
• Managing and controlling inventory & minimize food wastage.
• Liaise with purchasing on daily inventory requirements and conduct quality inspections on all incoming deliveries.
• Keeping kitchen clean and tidy. Assist to close the kitchen properly and follow the closing checklist for kitchen stations.
• Maintain and manage an accurate record of kitchen assets and items (including equipment, fittings, utensils and tableware). You will ensure that kitchen equipment are properly cleaned daily after close of operation.
• Assisting Outlet Manager in overseeing the weekly scheduling of all team members.
• Promptly report food quality or shortage problems to Outlet Manager.
• Conducting regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection and reporting issues to the Outlet Manager.
• Perform minor repairs to kitchen equipment and co-ordinate with suppliers directly for major damage / malfunctions to equipment.
• Adhering strictly to safety and sanitation regulations.
• Ensuring that all kitchen employees consistently adhere to uniform, grooming and appearance standards of Kyochon.
• Perform other tasks assigned by the Outlet Manager as necessary and related to your job role.
Roles & Responsibilities:. Planning daily production per outlet demand requests to make sure production is efficient. Handling food processing and ensure quality is met per standards.
. Handle basic food preparation. Maintain and upkeep of kitchen equipment. Upkeep cleaniness in production area.
Assist to pack and store raw materials and finished products. Ensure compliance to food safety, hygience and sanitation standards according to statutory and company guidelines. Ensure policies and standard operating procedures are strictly adhered to.
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Wholesoup serves healthy and nutritious local soups and menu items to our customers. We are expanding and looking for a full time kitchen supervisor/chef as follows:
Job responsibilities:
Oversee kitchen and front of store operations, including inventory management, equipment maintenance, and sanitation practices, to ensure a clean and efficient workspace and customer service area.
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Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
Ensure efficient, cost-effective operation and profitability of food production
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
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