Position Summary Statement
To assist the Executive Chef /Executive Sous Chef in the daily operations of the kitchen, including supervision of the kitchen and the production of food.
Primary Responsibilities
a) To be responsible for all activities of the particular section they are in charge of.
b) To be responsible for the total quality of food prepared from the Section they are in charge of.
c) To match volume of food prepared in the section in accordance with business thereby avoiding over-production or under-production. Right sizing of food production prevents food wastage and keeps food cost within budget.
d) To be responsible for the cleanliness and tidiness of kitchen with all staff under his care observing strict rules of personal hygiene.
e) Halal team leader who has completed mandatory Halal training programme by MUIS-appointed training provider
f) Oversee the compliance of the MUIS Halal Certification Condition and highlight and assist in rectifying any non-compliance
g) Work together with other Halal team members and advise to ensure full compliance with conditions across all departments
h) Endorse invoices and delivery orders to ensure that all products and raw materials are Halal and have been approved by MUIS.
i) Advise on changes or renewal of Halal application
j) Maintain documentation in accordance to Halal Certification requirements
k) Ensure NEA and MUIS licence criteria is observed both at Central Kitchen and at outlets with regular checks
l) Assist in application of all NEA and MUIS licences
Financial
a) To ensure that there is no wastages and help to keep food cost in his section low.
b) To manage the section within approved manpower budget without incurring unnecessary expenses via overtime, etc.
Corporate Assets
a) To ensure that all equipment are kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long term investment value.
b) To ensure that the kitchen is kept in a neat and clean condition thereby posing no safety threat to kitchen staff.
Sales
a) To actively contribute in the outlet business by producing good quality food at competitive prices which meets the expectations of customers
