Role and Responsibilities

Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions

1. Assist Chef in planning of food events and promotions

2. Handles the legal aspects of Food Licensing and ensure standard food hygiene maintained

3. Handles and make decisions within guidelines from Management Committee/GM on the daily Food operations

4. Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained

5. Instill Discipline and provide training for Kitchen Staff

6. Attends to members' complaints and feed backs

7. Ensure sufficient of stocks for sale and requisition of stocks

8. Conduct daily/monthly inventory on stocks and Expiry date

9. Others

• Any other duties/projects as assigned by Supervisor and/or Management

• Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace

• Not engage in any unsafe or negligent act that may endanger yourself or others working around you

• Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

10. Any other duties/projects as assigned by Supervisor and/or Management

Qualifications and Education Requirements

• Diploma/Specialist certification in culinary arts

• 5-6 years of relevant experience with Food and Hygiene Certification

Required Skills

• Ability to provide creative innovative in menu, preparation and presentation in culinary forms

• Ability to multitask and have good time management skills

• Strong leadership qualities to lead and motivate team

• Dependable and good team player

• Good communication and interpersonal skills

• Excellent Service Orientation