Kapok Hotel Vacancy February 2022

Duties and Responsibilities:

• Co-ordinate the development and testing of new recipes, cooking techniques and presentation to ensure consistency in quality.
• Work with KAVA Manager to plan and price menu items
• Establish and maintain portion sizes and prepare standard recipe cards for all new menu items
• Minimize food costs, maintain proper portion control over all items served and assist in menu pricing.
• Fill in where needed to ensure guest service standards and efficient operations
• Maintain controls to minimize food and supply wastage and shrinkage
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding (FIFO) and refrigeration temperature control points
• Liaise with the purchasing officer to order food products, supplies and equipment
• Ensure that staff comply with the Company’s policies, rules and procedures and administer prompt, fair and consistent corrective action and discipline for any violations of same
• Co-ordinate and oversee the training of new kitchen employees
• Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
• Report any injuries, accidents or health and safety concerns to the Kava Manager/Supervisor
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following up with the preventative maintenance programs and facilities department
• Ensure that all kitchen staff adhere to health and safety policies set out by the Company.
• Liaise with the Sales and Marketing team to plan menus for functions and special events considering popularity of dishes, costs, quality and presentation
• Ensure that food for banqueting functions is prepared in accordance with the relevant function sheets.
• Notifies the Kava Manager or Chef De Partie in advance of expected shortages.
• Participate in the preparation of data for budgets and financial reports.
• Ensure that all food items ordered and requisitioned are received in correct unit count and condition and deliveries are received in accordance with the company’s receiving policies and procedures
• Co-ordinate the tasks of all kitchen employees to ensure that food is prepared according to the Company’s standards and within set times
• Assist in the scheduling and selection of staff.
• Implement training programs to increase product and preparation knowledge, productivity, safety, sanitation and accident prevention principles.
• Maintain the highest standards of food preparation cleanliness and hygiene throughout the operation – kitchen, butchery, storage areas, restaurant and bar and equipment.
• Maintains neat professional appearance and observes personal cleanliness rules at all times
• Ensure that staff maintains the dress code at all times.
• Collaborate with Asian kitchen for the planning and execution of events and culinary projects.
• Perform other duties as directed by the Kava Manager

Working Conditions:

• Stands during entire shift.
• Job requires substantial repetitive motion of the wrists, hands, and finger
• Sometimes exposed to hazardous situations and conditions that produce cuts or minor burns.
• Sometimes exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Sometimes work in a high-pressured environment.
• Required to work on a shift basis including nights, weekends and public holidays

Kapok Hotel Vacancy February 2022