Summary

Manage all production activities in the production area. Including ensuring as safe production work area.

Responsibilities

• Directly manage hourly production staff by instructing, coordinating, communicating and verifying daily activities within assigned areas.
• Responsible for safety of the kitchen, yields, efficiency, output and product quality in conformance to HCUE recipe.
• Closely monitor production processes ensuring product specifications are met.
• Execute daily/weekly work schedules for kitchen staff.
• Organizing the inventory, storage, and distribution of foodstuffs and supplies.
• Supervise cook, taste, smell, and observe food to ensure conformance with recipes and appearance standards.
• Generating and transmitting of weekly production reports and material requests.
• Conducts operations in a safe manner according to the Company’s policies and procedures, noting unsafe practices.

Requirements

• A University degree in Hotel Management and Catering

• Must have prior experience in hospitality industry, preferably a restaurant or hotel – minimum of 3 years’ experience in food production and presentation.

• Firm, decisive and energetic,
• Must have a commercial cooking experience preferably for a restaurant or hotel.
• Excellent verbal and written communication skills
• Sharp production focus with a drive for accurate results
• Strong analytical and problem-solving skills
• Exceptional negotiation and conflict resolution attributes
• Flexible to work long hours as required to meet deadlines
• Able to sit, walk, move around for long hours at a time.