Main Duties and Key Responsibilities:
- Responsible for managing day-to-day kitchen operations, particularly for Chinese banquet and large-scale event catering.
- Plan, prepare, and execute Chinese banquet menus in accordance with event requirements and quality standards.
- Supervise kitchen staff and ensure duties are performed to expected standards.
- Maintain adequate stock of materials required for food preparation.
- Monitor food usage to minimize waste and control food costs.
- Coordinate with Banquet and F&B teams to ensure smooth service during events.
- Maintain kitchen hygiene and sanitation standards in accordance with NEA regulations.
- Perform opening and closing duties as specified.
Requirements:
- At least 5 years’ experience in the same capacity
- Should possess preferably NTC 2 in food preparation
- Strong knowledge of Chinese cuisine and banquet kitchen operations
- Able to perform under pressure in a fast-paced environment, including weekends and public holidays when events are held.
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