Quality Control: Maintain rigorous standards of hygiene, safety, and food quality, adhering to all relevant health and safety regulations.
Team Leadership: Supervise and mentor kitchen staff, fostering a positive and productive work environment, and ensuring all team members are trained to deliver exceptional culinary experiences.
Budget Management: Manage food costs and inventory, minimizing waste and maximizing efficiency without compromising on quality.
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Carry out die bearing polishing under bright conditions to ensure flatness and finesse. Use sandpaper with controlled strength to prevent damage, and finish all bearing edges in the required R-angle shape.
Collect and review key production data before die correction. Inspect die surfaces and verify extrusion alignment. Evaluate extrusion flow, roughness, straightness, thickness, and shrinkage to ensure tolerance compliance. Perform die corrections using welding, milling, EDM, wirecut, grinding, and diamond filing. Document all corrections in a report with before-and-after photos as evidence.
Candidate must possess at least SPM or its equivalent.
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Identification of incorrect coded rules and suggest how to interpret and correctly code the rules.
Ability to work in the fast-paced environment with strict deadlines.
Understanding of pre trade and post trade compliance, implications of various categories of rule types, pre trade and post trade monitoring, generation of reports
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Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
Strong organization skills; Possess the ability to perform all functions in the operation; Food and Beverage culinary management experience with demonstrated leadership; Extensive knowledge of food handling and sanitation standards
Certification as required to comply with culinary Education preferred
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