KIT - Chief Commissary

1.Operations management:

• Assist the Executive Chef in organizing, managing, and supervising all kitchen inventory and operational activities.
• Guide and monitor the implementation of standards, SOPs, and internal regulations; proactively recommend updates and continuous improvements where necessary.
• Monitor daily inventory transactions (receiving, issuing, and stock on hand); consolidate reports on shortages and prepare purchasing plans accordingly.
• Verify expiry dates, ensure proper stock rotation in compliance with FIFO standards, and recommend disposal of substandard or expired products.
• Supervise shift scheduling and manpower allocation to ensure sufficient staffing for smooth departmental operations.
• Coordinate with the Executive Chef/Head Chef to ensure proper pre-processing of all dishes served at restaurants and banquet functions.
• Implement and monitor compliance with hygiene standards, food safety regulations, fire prevention and firefighting (FPF), and occupational health and safety requirements within the assigned areas.
• Inspect the proper use, maintenance, and storage of kitchen assets, machinery, tools, and equipment.
• Prepare shift summary reports and escalate unusual matters or issues beyond decision-making authority to senior management.
• Prepare and submit periodic reports in accordance with established plans and schedules.

2. Human resource management:

• Support recruitment activities, including interviewing and training new employees.
• Foster a positive working culture by motivating team members and promoting creativity, discipline, and teamwork.

3. Quality control:

• Monitor and control the quality standards of all incoming goods and materials.
• Report results of chemical residue concentration checks for vegetables and raw materials (if applicable).
• Ensure proper control, maintenance, and readiness of all equipment and utensils within the assigned area.

4. Coordination:

• Maintain close coordination with the F&B Department and other outlets to obtain operational information, control costs, and plan purchasing orders effectively.