JOB PURPOSE

 

To supervise the Operations of School of Hospitality, Tourism and Culinary Arts in maintaining the Kitchen & Restaurants daily operations, stores operating, cleanliness' of facilities and safety issues and to support the Lecturers for their daily practical classes.

KEY RESULT AREAS / RESPONSIBILITIES

 

•To assist the Manager - Food & Beverage Operations with the smooth and efficient running of the Kitchen & Restaurant operations, Cleanliness, Utensils and inventory in the department ensuring that all the policies and procedures outlined in the Departmental are strictly adhered to.

•To assist the Kitchen & Restaurants in the operations, redeploying cleaners as necessary to maximize productivity of work according to their shift duty.

•To supervise the Kitchen & Restaurants in any cleaning, utensils request, dishwashing areas or pot washing for daily practical classes.

•To minimize wastage of all operating supplies, in particular unnecessary overtime, chemicals, water & electricity energy.

•To ensure with the Cleaners to maximize employee morale and productivity.

•To work closely with other employees, especially F&B Lecturers, Chefs and Heads of Department, to facilitate an organized and trouble-free operations.

•To ensure that operating of Kitchen & Restaurants equipment is properly maintained to a good standard with minimum breakage, Inventory is done in weekly or quarterly.

•To maintain good working relationships with colleagues and all other schools.

•To have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety following the HACCP guidelines.

•To maintain a high standard of personal appearance and hygiene at all the times.

•To have a complete understanding of the School of Hospitality, Tourism & Culinary Arts and adhere to the regulations contained within it.
•To carry out daily operating equipment's inventory for all Kitchen & Restaurants on the fast moving items.

•To performed shift rotation in daily operation such as 8-5pm & 1-10pm shifts to ensuring the practical classes or functions smoothly running.

•To ensure all the facilities within the School of Hospitality, Tourism and Culinary Arts is clean and in order for class's usage or visiting purposes. (Truffles, Thyme, Tarragon, Tangerine, Wine lab, HK, FO & Tourism suites, Culinary suites 1-5, Artist kitchen, Garde Mange, Pastry 1-4, Culinary bar theater, CTS mock up restaurants, Kitchen preparation areas, Receiving areas, As well as Store 1-5.

•To assist production in preparing trays for daily practical classes or functions when is needed.

•To responsible for the restaurants & kitchens maintenance and report on the defect on a daily basis.

•To responsible for daily issuing Linen & other utensil or equipment for classes use.

•To carry out any other reasonable duties as assigned.

•To respond to change in the departmental function as dictated by the Manager - Food & Beverage Operations , Associates Dean Foodservice Planning & Operations or company.

•To ensure the report on maintenance, breakages, defect & operations is been updated day to day basis in timely manner.

•To prepare the request a head of time for daily practical classes and must be check and ensures all forms to be collect on time before the classes start to avoid any discrepancy or shortage of items.

•Lecturer must be present during collecting the tray and initial on the requisition form.

•Upgrade Chemical storage following DOSH standard and compliance to ISO 90001 Standrads

•Assist the Manager in preparation of HACCP standards in the kitchen.
 
JOB SPECIFICATIONS

Minimum Qualifications

Possess a SPM or related discipline

 

Related Experience

At least two (2) years of related working experience

 

Competencies (Knowledge, Skills and Abilities)

•Good customer service skills
•Interpersonal and communication skills
•Computer savvy
•Keen to learn and be flexible to changes in work responsibilities
•Pro-active and results oriented
•Ability to adapt to changes in work responsibilities and environment
•Ability to work in a team as well as independently
•Good general knowledge of the relevant processes and procedures
•Sound problem solving skills

 

Competencies (Behavioural)

•Attention to details
•Dedicated and trustworthy
•Diligent and self-motivated
•Good team player
•Works with integrity
•Upholds organizational values
•Has a strong sense of responsibility