Great attitude &
energetic with good interpersonal skills
Ability to adapt and learn quickly
Attention to details
Self-driven, motivated during peak periods
Ability to perform different task and duties within the outlet
Ability to work under pressure and maintain a calm demeanor during periods of
high volume or unusual events to maintain operating standard of the outlet.
Responsibilities
Buys locally available fresh products wherever possible and
has limited menus which are changed frequently to ensure the guest is always
offered a variety of food items
Participates in planning menus and utilization of food surpluses and leftovers,
taking into account probable number of guests, market conditions, popularity of
various dishes and frequency of menu
Reviews menus, analyzes recipes, determines food, labor, overhead costs and
assigns prices to menu items
Directs food apportionment policy to control costs
Introduces and tests the market with new products which are market-orientated
in terms of price and product
Serves fresh food to the guests which is prepared a la minute, is consistent in
quality, and which reflects the style of the outlet concept
Supervises cooking and other kitchen personnel and coordinates their
assignments to ensure economical and timely food production
Observes methods of food preparation and cooking, sizes of portions, and
garnishing of foods to ensure food is prepared in prescribed manner
Tests cooked foods before plate-up and service
Estimates food consumption and purchases or requisitions foodstuffs and kitchen
supplies
Devises special dishes and develops innovative recipes
Establishes and enforces nutrition and sanitation standards for restaurant
Requirements
Great attitude &
energetic with good interpersonal skills
Ability to adapt and learn quickly
Attention to details
Self-driven, motivated during peak periods
Ability to perform different task and duties within the outlet
Ability to work under pressure and maintain a calm demeanor during periods of
high volume or unusual events to maintain operating standard of the outlet.
Responsibilities
Buys locally available fresh products wherever possible and
has limited menus which are changed frequently to ensure the guest is always
offered a variety of food items
Participates in planning menus and utilization of food surpluses and leftovers,
taking into account probable number of guests, market conditions, popularity of
various dishes and frequency of menu
Reviews menus, analyzes recipes, determines food, labor, overhead costs and
assigns prices to menu items
Directs food apportionment policy to control costs
Introduces and tests the market with new products which are market-orientated
in terms of price and product
Serves fresh food to the guests which is prepared a la minute, is consistent in
quality, and which reflects the style of the outlet concept
Supervises cooking and other kitchen personnel and coordinates their
assignments to ensure economical and timely food production
Observes methods of food preparation and cooking, sizes of portions, and
garnishing of foods to ensure food is prepared in prescribed manner
Tests cooked foods before plate-up and service
Estimates food consumption and purchases or requisitions foodstuffs and kitchen
supplies
Devises special dishes and develops innovative recipes
Establishes and enforces nutrition and sanitation standards for restaurant
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Requirements
Responsibilities
Responsibilities
