Job Summary:    

• Controls food costs within the set target by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and portion control of all outlets.
• Plan monthly menus for the Chinese / Western / Asian Kitchen together with Operation Managers and outlets managers.
• Devises food promotions and develop recipes, new ideas on menus.
• Estimates current and daily requirements of food outlets for food consumption and kitchen suppliers based on event order, daily menus, forecasts, etc.
• Ensures that there is an adequate supply of food at all times at all outlets.  Hygiene and sanitation are observed in kitchen area. Tools and equipment are handled maintained and used properly at outlets.
• Review menus, analyses recipes, determines food, labour and overhead costs and drafts prices of menu items; confirm with the Operation Manager and Cost Controller on pricing of menu items.
• Co-operates with purchasing agent in locating sources of new food items.
  
  

Qualification:    

• Over 10 years relevant experience of institutional catering at education segment, at least 5 year experience of holding the similar position
• Good in PC knowledge including MS offices
• Can work at flexible hours & days
• Can work under pressure
• Good in Leadership and Management;
• Able to conduct cooking skills training to levels report to him/her;
• Large events and functions catering experience
  
  

Interested parties please email your resume with current and expected salaries and availability by clicking "Apply Now".

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