Key Responsibilities
Check the products needed on the section during opening to set par level and replenish missing items to ensure smooth operation
Check the shelf life of products, tag the production/expiry date on each one and communicate the wasted one to limit the usage of expired products
Ensure that food production and quality of the section are consistent with set standards to maximize guest satisfaction
Train newly hired Commis so that they perform their duties to the highest standards
Conduct proper inventories and follow-up on wastage to try to reduce cost to assigned levels
Assist in handling supervisory responsibilities that include planning and assigning tasks, following up on task accomplishment with deadlines and observing results and quality
Implement the quality and food safety management system as per the requirements of applicable national statutory and regulatory requirements as well as international standards and guidelines



Qualifications
Technical Degree in Food and Beverage or Hospitality Management
3-4 years of experience in F&B / Kitchen operation, including a minimum of 1 year in a similar role
Knowledge in various cuisines, cooking techniques and cooking sections