Job Purpose: Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions.
Responsibilities: - Assist Executive Chef in daily operation, organizing & preparing all banquet events.
- Ensure & maintain high standard of hygiene and cleanliness in all kitchen areas.
- Ensure daily that all Mise en Place is checked for freshness & quality.
- All food presentation & cooking method must follow standard recipe.
- Ensure first in/first out system for all Mise en Place.
- Ensure section Mise en Place is ready for ala carte operation.
- Always check and clean all equipment.
- Assist in preparation of Mise en Place for all banquet events and functions order.
- Keep good personal hygiene at all times.
- Any other duties/projects as assigned by Supervisor and/or Management.
Other duties: