- PERSONALITY STRENGTH:
§ Leadership quality in overseeing, organizing, and coordinating culinary activities/operations of mass production in multi-cultural environment.
§ Effective communication skills
§ High integrity, reliable and honest
§ Strong interpersonal and problems solving abilities
§ Ability to work well cohesively with colleagues as a team leader
§ Rotational menu planning abilities and costing of the same. Menus planned using available ingredients.
§ Ability to handle pressure and still remain calm and courteous at all times
§ Consistently offer professional, engaging and friendly service
§ Meet daily with culinary management to communicate operational challenges and successes.
§ Promote a fun, professional and disciplined work environment.
§ Support, lead, coach and motivate catering/kitchen staffs
§ Chair weekly team meetings.
§ Ensure compliance of HACCP guidelines in a view to meeting standards and expectations.
§ Ensure proper scheduling of leaves and weekly breaks for kitchen staff.
§ Ensure safe catering requirements are met through proper hygiene standards in line with outlined policies.
§ Approve food menus and maintain acceptable standards.
§ Interact with clients closely as means to pick points with a view to making improvements in areas of concern.
§ Ensure VIP visits are well handled and prioritized.
§ Continually expand on our current food product to lead our catering team to the next level.
§ Strive to increase client satisfaction through survey, meetings and suggestions.
§ Strictly observe meal times without fail as we’re a service company with timelines.
§ Keep researching on new trends on the market especially effects on health.
§ Comply to utilization of progressive corrective actions put forward by management team.
§ Strive to achieve monthly labor and food costs.
§ Minimize wastages/spoilage in all kitchen areas
§ Conduct spot checks during delivery, storage and ensure stock rotation on FIFO basis.
§ Conduct meetings with food suppliers, review prices, quality, delivery methods and any other concerns
§ Maintain staffing guidelines as per yearly budgets.
§ Maintain storeroom standards and continually train stores team on food rotation, storage temperatures, chiller/freezer temperatures.
§ Hold performance reviews with camp manager for culinary team.
§ Weekly rotational menus
§ Storage temperature logs.
§ Store issues reports