AIRA Hospitality

Tasks in the pre-opening phase

Key 1: Build a strong kitchen team:

• Assist the Operation Manager in establishing a kitchen organization chart
• Recruitment, interview and training employees for the kitchen team
• Create the kitchen processes to work effectively with the FOH team
• Establish a training plan, able to train new employees, provide ongoing training for subordinate employees

Key 2: Propose OS&E and equipment for the kitchen:

• Support looking for and connecting suppliers to the Purchase Department
• Propose a list of OS&E of kitchen equipment
• Responsible to control equipment, and material received from suppliers

Key 3: Menu development

• Suggest menu following restaurant concept
• Create a seasonal menu, a special menu for a private party

Task on the opening phase

Responsibilities

• Check the daily list of required ingredients, monitor food inventory levels, and determine what needs to be restocked and when
• Monitor food budgets and ensure supply orders do not exceed allocated budgets
• Maintain kitchen order and hygiene by ensuring the cleanliness of tables, counters, and all work areas
• Ensure general cleanliness and maintenance of all kitchen equipment and utensils
• Operate kitchen equipments
• Monitor equipment performance and order replacements as and when needed
• Prepare ingredients and oversee food preparation
• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
• Supervise the kitchen staff to ensure that they are performing their duties efficiently
• Provide training for new kitchen staff

• Full benefit according to the provision of Law and State
• Competitive Salary
• Service charge
• Team building, Staff party Discount for staff members
• Slip shift allowance
• ×3 basic salary + 1 compensation leave when working on public holiday

Ability to work well under pressure especially during peak hours and busy periods

Good interpersonal skills including the ability to communicate well with the chefs and service crew

Leadership skills and confidence in training the kitchen crew

Organized with a keen eye for detail

Passionate about providing exceptional standards of service

A minimum of three years’ experience as a sous chef or head chef.