• Menu Planning and Daily Production • Administration and Operating Margins • Food Safety Monitoring and associated paperwork • Ordering Supplies • Safety, Health and Environment • Liaison with manager to whom you will advise any problems at your place • Any other tasks as directed by your manager Key Tasks: • To actively assist your manager in the creation of menus, prepare and supervise production of approved menus • To actively promote and conduct special promotions, including special theme days • To ensure paperwork is correct and submitted within the correct time frame • Comply with agreed operational actions required to maintain or improve site's profitability and food cost margins • To meet the required standards of the company quality policy and site food safety plan always • To motivate and educate your team to ensure they are aware of the quality standards required and maintain these standards on site • Proactively participate in all the Health and Safety procedures • Complete daily tasks and operate equipment following designated safe work procedures Occupational Health and Safety • Personal Hygiene: Personal care and safety, proper use of food handling and clean uniforms • Food Hygiene: Well, informed about food poisoning, cross contamination and knowledge on prevention of all food poisoning, danger zone, bacterial contamination.
Assisting supervision on cleaning and processing vegetables etc • Kitchen Hygiene: Supervising andcleaning the workstation and the kitchen.
Proper supervision on disposal and sanitation of chemicals.
Effective use of all kitchen equipment including hand tools (e.g.
Knives, Choppers, Whisks, Ladles, Roasting Pan, Woks, Saucepans and Storage containers) and kitchen machinery equipment including mixers, slice machine, Ovens and Machine Peelers.
Ordering Stocks: • Ordering Food Stuff • Ordering Vegetables, Meat Items and Sea Food • Other team member will receive order and store at appropriate place such as perishable food items in a fridge/ freezer and non-perishable food stuff in a clean area at room temperature • Training on monitoring and keeping records of Freeze temperature, stock rotation system of food items in different temperature, chilling and cooling food and using of them • Knowledge on maintaining highest quality with maximum level hygiene Food Preparation Prior Cooking • Washing, Cutting and Peeling Vegetables, Meat Chicken and Fish • Marinating Chicken, Meat and Fish using correct amount of ingredients • Portioning, plating & garnishing dishes according to menu • Slicing, dicing and preparing vegetables, keeping both their nutritional value and method of presentation for dish involved • Preparing sauces and marinades • Making salad dressing • Chopping raw items and cooked items • Preparing spices for different cooking with fresh ingredients • Making tomato puree, ginger garlic paste as per required • Marinating fish, meat using correct amount of ingredients • Using and storing dairy products to ensure freshness and non-contamination Preparing several types of pickles with fresh ingredient
