Key Role

• The independently runs a main section in the Galley, with as little supervision as possible. The position is a key role and is fully supported by Middle Management, in all areas.
• You are the link between the Galley Management and all other lower positions in the Galley Operation.
• You are required to have in-depth knowledge about all the sections within the hot and cold kitchen.
• It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.

Responsibilities



• To handle complete kitchen operation.
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Coordinates daily tasks with the Sous Chef.
  
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• To lead and manage the team of Kitchen staffs and co- ordinate with the Service and catering staffs.
• Work with the Head Chef to prepare menus, including specials Order, prep, and keep stocked the common ingredients for all cooking stations, including vegetables, spices, etc.
• Having a knowledge of Inventory Management.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Maintain and control the entire Service Line at the relevant section during meals hours, Countercheck daily deliveries from the Storeroom to ensure its accuracy and report any discrepancies to an immediate Supervisor.
• Ensure economical work practices and control food production to minimize and/or avoid wastage.

Qualification-

• Minimum qualification of Diploma in Hospitality or Bachelor in Hotel Management.
• Should have 3 to 6 years relevant experience.